1 cup, Chana dal ( bengal gram lentil)
1/2 cup, fresh fenugreek leaves(methi), roughly chopped
3/4 cup, sweet corn (fresh or frozen)
1 inch, ginger piece, roughly chopped
2 nos, green chilies, roughly chopped ( you may decrease or increase as per preference)
1nos, medium onion, finely chopped
2 tbsp, coriander leaves, finely chopped
2 tbsp, mint leaves, finely chopped
1/2 tsp, red chili powder
1/2 tsp, turmeric powder
1/2 tsp, carom seeds (Ajwain)
1 tsp, cumin seeds
1/2 tsp, dry mango powder (Amchoor)
Pinch of Hing(Asafoetida)
salt as per taste
Oil for frying
Clean, wash and soak chana dal in enough water overnight or at least 5-6 hours
Drain water and grind chana dal along with green chilies and ginger to a coarse paste. Do not add any water while grinding.
Transfer the ground chana dal to large bowl.
Add methi, sweet corn, onion, coriander leaves, mint leaves, red chili powder, turmeric, carom seeds, cumin seeds, dry mango powder, hing and salt, combine well.
Heat oil in heavy bottom round pan or kadhai.
Now, grease you palm, take lemon size mixture on your palm and flatten it gently with fingers to make 5-6 cm diameter vadas
When the oil is hot, gently slide-in the vadas and fry on medium heat until golden brown and crisp.
Take them out and drain onto absorbent paper. Repeat the same for all the vadas.
Serve them hot with mint coriander chutney or sauce of your choice.
Do not fry the vadas on very high heat as the vadas will burn and might remain uncooked within
Do not overload the pan with vadas while frying, fry them in batches.
If using frozen sweet corn, thaw them at room temperature for 30 minutes.