Recipe with fenugreek corn flour

Step 1: To prepare Methi Corn Dal Vada Recipe, soak Toor Dal and Chana Dal in water overnight or at least for 4 hours

Step 2: Drain the water from the dal and set it aside

Step 3: In a blender, add soaked dals, green chilies, ginger, and cumin seeds

Step 4: Grind them into a coarse paste in a Mixer

Step 5: Do not add water while grinding

Step 6: The addition of water will make the vada absorb oil more than required, while deep frying

Step 7: In a bowl, add the grounded dal, methi leaves, turmeric powder, red chili powder, corn, curry leaves and salt

Step 8: Combine them together

Step 9: Meanwhile, in a medium-sized Kadai, heat oil over high heat

Step 10: Once the oil is smoking hot, reduce the flame to medium and maintain an even temperature throughout cooking

Step 11: Take a lemon sized ball in hand and flatten it with your fingers

Step 12: Ensure the Methi Corn Vada is not too thick and too large

Step 13: Gently slide in the flattened balls into oil and cook until they become light brownish

Step 14: Flip it occasionally to ensure that the vadas are cooked evenly

Step 15: Once they are cooked, drain excess oil from the vadas and spread them on a paper towel to pat them off excess oil

Step 16: Serve Methi Corn Dal Vada recipe warm with Mysore Chutney or any chutney of your choice