Author Notes: A variation of Masala Vada, a common comfort food in India —Panfusine
Makes: 12-15 pieces
ear of corn
cup rehydrated split yellow mung dal
green chili, minced
teaspoon Asafetida powder
tablespoons rice flour (optional)
Salt to taste
cups 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.
- This recipe was entered in the contest for Your Best Recipe with Corn
- This recipe was entered in the contest for Your Best One-Bite Party Snack
- This recipe was entered in the contest for Your Best Corn off the Cob