Methi Corn Dal Vada

Hello, everyone!
Hope everyone is celebrating Navratri. Navratri is observed for 9 days starting from October 1. People observe fasting and arrange cold at their place. I haven’t observed fasting or arranged Kolu at my place. But I have heard a lot of tales from my friends. Someday, I would love to elaborate about the festival and how it is celebrated in the region of Tamil Nadu.

As of now, let’s keep calm and visit friends who invited for their Kolu. If you are wondering me as what am I doing for the last seven days, let me know that I had a severe cough and cold. After experimentation of several home remedies, I feel much better this day. What would be the perfect way to enjoy this cold weather at burgh other than bhajiyas and vadas. But then, I wanted to prepare a different version of vada than the usual prepared with dal. I came across this exotic Methi Corn Dal vada in CubesNJuliennes. Who won’t love such crispy fritters with some exotic combinations? Here, I am presenting you Methi Corn Dal vada of my version.

 

Vada is a traditional Indian recipe and is commonly prepared for a royal breakfast, lunch or as a tea time snack. They differ in their way of preparation according to each region. They can be prepared only with urad dhal or can be prepared as a healthy one with powerhouse veggies. They are an essential for a feast and is loved by everyone irrespective of their ages. Methi Corn Dal vada is a dal vada prepared with dals, methi, and corn. The addition of methi and corn with dal makes it more nutritious and protein rich. Prepare this vada for breakfast and pair it with Pongal. Else prepare them as a tea time snack and enjoy it over a cup of masala chai.

Ingredients:

• ½ cup Chana Dal
• ½ cup Toor Dal
• 1 cup Methi leaves
• ½ cup Corn
• 3 Green chilies
• ½ teaspoon red chili powder
• ¼ teaspoon Turmeric powder
• ½ teaspoon Cumin seeds
• ½ teaspoon salt
• Pinch of Hing
• Curry leaves, a handful
• Oil for frying

Method:

• Soak Toor Dhal and Channa Dhal in water overnight or at least for 4 hours
• Drain the water from the dhal and set it aside.
• In a blender, add soaked dhals, green chilies, ginger and cumin seeds. Grind them into a coarse paste. Do not add water while grinding. The addition of water will make the vada absorb oil a lot
• In a bowl, add the grounded dhal, methi leaves, turmeric powder, red chili powder, corn, curry leaves and salt. Combine them together.
• Mean while, in a medium sized Kadai, heat oil over high heat.
• Once the oil is smoking hot, reduce the flame to medium and maintain an even temperature throughout cooking.
• Take a lemon sized ball in hand and flatten it with your fingers. Ensure the vada is not too thick and too large.
• Gently slide in the flattened balls into the oil and cook until they become light brownish.
• Flip it occasionally to ensure that the vadas are cooked evenly. Once they are cooked, drain excess oil from the vadas and spread them on a paper towel.
• Serve warmly with chutney of your choice.

If you try the recipe, do let me know how they tasted in comments. If you like space, do like and follow my profile at here –
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Yours Truly

Karthi