Ingredients
0
Instructions
Cooking Steps
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