A small amount of chana dal is used here. The crushed spices and pudina are the key flavor enhancers. So do not skip them. Serve these with your evening cup of coffee or masala tea. A spicy chutney will be a great accompaniment with these crunchy vadas. Since I did not have coconut, I made a instant spicy red chilli garlic chutney which I have shared in the recipe card. You can also serve them coconut chutney or tomato chutney. For this recipe, I have used frozen corn, you can also use corn on the cob. Do not over soak the chana dal otherwise the sweet corn vada will not turn crispy. More sweet corn recipesSweet corn soupCorn ChaatCrispy corn You can check more Snacks Recipes hereVada recipeDahi vadaVada pav

Preparation

  1. Wash and soak chana dal for just 1½ to 2 hours. Drain the water and set aside.
  2. Add red chilies, jeera, cinnamon stick and saunf. The flavor of saunf will not be strong. If you don’t like it just skip. If you have kids home, then deseed the chilies and use. I used byadgi chilli.
  3. Make a slightly coarse powder.
  4. Set aside half of the chana dal. Add corn and the rest of the dal to the blender. I used frozen corn so I rinsed them well and used. Don’t forget to drain them completely if rinsing.
  5. Blend to a slightly coarse mixture.
  6. Add the ground mixture to the chana dal.
  7. Add salt, onions, chilies, ginger paste, curry leaves, coriander leaves and pudina. If you have kids home, skip chilies or set aside a portion of these. Mix everything well.

How to make corn vada

  1. If the mixture is too moist or soggy, then add 2 to 3 tbsps of besan or rice flour. I didn’t drain the corn properly after rinsing so the mixture was very moist. You may not need any flour depending on how your mixture turns out.
  2. The mixture has to be come together and bind well when you make a ball.
  3. You can use a clean dry cloth or foil or grease proof paper for making vadas. Divide the dough to 10 balls.
  4. Flatten them gently.
  5. Heat the oil on a medium flame. Check if the oil is hot by dropping a small piece of the mixture. The dough has to rise up and not brown too quickly.
  6. Remove the vada to your fingers.
  7. Gently shake off your fingers over the hot oil. Regulate the flame to medium.
  8. Do not disturb for 1 to 2 minutes. Slowly they will firm up. Flip them and fry on the other side.
  9. Fry them until golden. Remove the corn vada to a kitchen tissue.Serve corn vada with a spicy chutney. To make the red chilli garlic chutney, soak deseeded 12 to 15 red chilies in water for 30 mins. Blend together soaked chilies, 3 to 4 garlic cloves, salt, ½ tsp sugar and ½ tsp lemon juice. Add little water to make a smooth chutney. You can replace sugar with jaggery. Related Recipes

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