A variation of Masala Vada, a common comfort food in India —Panfusine
ear of corn
rehydrated split yellow mung dal
green chili, minced
rice flour (optional)
Salt to taste
Canola oil for deep frying
In This Recipe
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.
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.