Author Notes
A variation of Masala Vada, a common comfort food in India —Panfusine
Ingredients
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1
ear of corn
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1/2 cup
rehydrated split yellow mung dal
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1
green chili, minced
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1/4 teaspoon
Asafetida powder
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1-2 tablespoons
rice flour (optional)
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Salt to taste
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2 cups
Canola oil for deep frying
Directions
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Shear the corn kernels off the cob,Combine with the rehydrated mung dal, chili, asafetida & salt in a food processor & process to a coarse & chunky thick paste/batter. If the batter appears runny, add the rice flour to thicken it to the consistency of cookie batter.
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Heat the oil in a pan, Using a cookie dough scoop, ladle batter onto your palm & flatten. Gently drop the flattened batter into the hot oil & fry till golden brown on both sides. Remove with a slotted spoon onto paper towels to absorb any extra oil. Serve hot with any chutney or aioli of your choice.
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