Corn & MungĀ fritters

August  2, 2011
0 Ratings
Author Notes

A variation of Masala Vada, a common comfort food in India —Panfusine

  • Makes 12-15 pieces
  • 1 ear of corn
  • 1/2 cup rehydrated split yellow mung dal
  • 1 green chili, minced
  • 1/4 teaspoon Asafetida powder
  • 1-2 tablespoons rice flour (optional)
  • Salt to taste
  • 2 cups Canola oil for deep frying
In This Recipe
  1. 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.
  2. 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.

See what other Food52ers are saying.

  • aargersi
  • Panfusine
A biomedical engineer/ neuroscientist by training, currently a mommy blogger on a quest for all things food - Indian Palate, Global perspective!

2 Reviews

aargersi August 3, 2011
Yum! Crispy fried corn things - delish!
Author Comment
Panfusine August 3, 2011
Thanks aargersi, the crispy crunchy part is the best!