I love corn especially when grilled or charred on the stove. This week we had been to the recycle and on the way we usually go to the farm markets and get fresh fruits and vegetables. This week I could not resist myself from buying these fresh corns. I was expecting some friends over and was planning to char or grill them, but they came late and it was already dinner time, so could not make it. So two days it was lying on my kitchen counter and didn't know what to do, as I had bought too many of them.
I had dosa batter to make, so I invited Randi to come over for dinner because she loves dosa, so instantly I thought why not make vadas out of this fresh corn, but I had never tried though, but thought of giving it a shot. So I combined it with the regular chana dal and made it with dosa and dal (little similar to sambar).
Randi loved these vadas and said it was very crispy and tasty, though it was a little spicy for her, and asked me to give her the recipe. So I don't want to be more late in writing a recipe for her.
So here is the recipe....
Method:
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1. In a kadai add enough oil and bring it to a medium high heat.
2. In a bowl wash the chana dal and soak it in water for about 2-3 hours. Drain the water from the dal and save it, if you need to add water later.
3. In a mixer add the corn, chana dal, curry leaves, green chilies, cumin seeds, ginger and grind it to a coarse paste, try not to use water, if necessary just use the reserved water from the soaked dal.
4. Now add the onions and give it a little pulse, so that you don't grind it further.
5. Remove the coarsely ground batter in a bowl and add salt.
6. Now take a little batter in your hands and pat it to a ball size and flatter it a bit and carefully drop it into the oil, else you can use a scoop spoon to do the same, if you don't want your hands to get messy.
(Note: drop a little piece of the batter to check if the oil is hot enough and ready)
7. Drop about 4-5 according to the kadai size, amount of oil in the kadai, make sure you don't over crowd the kadai.
8. Cook each side for about 5-6 mins or until golden brown and carefully flip to the other side and cook the it for more 4-5 mins or until golden brown both sides.
9. Remove it draining any excess oil and place it on a serving plate lined with paper towel to again absorb excess oil.
10. Serve this hot with your choice of chutney, or ketchup or sambar.
9. Remove it draining any excess oil and place it on a serving plate lined with paper towel to again absorb excess oil.
10. Serve this hot with your choice of chutney, or ketchup or sambar.
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