Recipe with fenugreek corn flour
A vegetarian Indian recipe with chana dal (bengal gram dal) - soaked at least for 4 hours/overnight, arhar dal (split toor dal) - soaked at least for 4 hours/overnight, methi leaves (fenugreek leaves). Ready in 1h 15m, serves 5.
Curated byAarav Mehta🇮🇳
- 1
To prepare Methi Corn Dal Vada Recipe, soak Toor Dal and Chana Dal in water overnight or at least for 4 hours
chana dal (bengal gram dal) - soaked at least for 4 hours/overnight(1/2 cup)arhar dal (split toor dal) - soaked at least for 4 hours/overnight(1/2 cup)methi leaves (fenugreek leaves)(1 cup)sweet corn(1/2 cup) - 2
Drain the water from the dal and set it aside
- 3
In a blender, add soaked dals, green chilies, ginger, and cumin seeds
chana dal (bengal gram dal) - soaked at least for 4 hours/overnight(1/2 cup)arhar dal (split toor dal) - soaked at least for 4 hours/overnight(1/2 cup)green chilli(3)cumin seeds (jeera)(1/2 teaspoon) - 4
Grind them into a coarse paste in a Mixer
- 5
Do not add water while grinding
- 6
The addition of water will make the vada absorb oil more than required, while deep frying
- 7
In a bowl, add the grounded dal, methi leaves, turmeric powder, red chili powder, corn, curry leaves and salt
methi leaves (fenugreek leaves)(1 cup)sweet corn(1/2 cup)red chilli powder(1/2 teaspoon)turmeric powder (haldi)(1/4 teaspoon)salt(1/2 teaspoon)curry leaves - a handful - 8
Combine them together
- 9
Meanwhile, in a medium-sized Kadai, heat oil over high heat
- 10
Once the oil is smoking hot, reduce the flame to medium and maintain an even temperature throughout cooking
- 11
Take a lemon sized ball in hand and flatten it with your fingers
- 12
Ensure the Methi Corn Vada is not too thick and too large
methi leaves (fenugreek leaves)(1 cup)sweet corn(1/2 cup) - 13
Gently slide in the flattened balls into oil and cook until they become light brownish
- 14
Flip it occasionally to ensure that the vadas are cooked evenly
- 15
Once they are cooked, drain excess oil from the vadas and spread them on a paper towel to pat them off excess oil
- 16
Serve Methi Corn Dal Vada recipe warm with Mysore Chutney or any chutney of your choice
methi leaves (fenugreek leaves)(1 cup)sweet corn(1/2 cup)
Nutrition Facts
Per serving
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Recipe with fenugreek corn flour
A vegetarian Indian recipe with chana dal (bengal gram dal) - soaked at least for 4 hours/overnight, arhar dal (split toor dal) - soaked at least for 4 hours/overnight, methi leaves (fenugreek leaves). Ready in 1h 15m, serves 5.
Curated byAarav Mehta🇮🇳
Directions
16 steps- 1
To prepare Methi Corn Dal Vada Recipe, soak Toor Dal and Chana Dal in water overnight or at least for 4 hours
chana dal (bengal gram dal) - soaked at least for 4 hours/overnight(1/2 cup)arhar dal (split toor dal) - soaked at least for 4 hours/overnight(1/2 cup)methi leaves (fenugreek leaves)(1 cup)sweet corn(1/2 cup) - 2
Drain the water from the dal and set it aside
- 3
In a blender, add soaked dals, green chilies, ginger, and cumin seeds
chana dal (bengal gram dal) - soaked at least for 4 hours/overnight(1/2 cup)arhar dal (split toor dal) - soaked at least for 4 hours/overnight(1/2 cup)green chilli(3)cumin seeds (jeera)(1/2 teaspoon) - 4
Grind them into a coarse paste in a Mixer
- 5
Do not add water while grinding
- 6
The addition of water will make the vada absorb oil more than required, while deep frying
- 7
In a bowl, add the grounded dal, methi leaves, turmeric powder, red chili powder, corn, curry leaves and salt
methi leaves (fenugreek leaves)(1 cup)sweet corn(1/2 cup)red chilli powder(1/2 teaspoon)turmeric powder (haldi)(1/4 teaspoon)salt(1/2 teaspoon)curry leaves - a handful - 8
Combine them together
- 9
Meanwhile, in a medium-sized Kadai, heat oil over high heat
- 10
Once the oil is smoking hot, reduce the flame to medium and maintain an even temperature throughout cooking
- 11
Take a lemon sized ball in hand and flatten it with your fingers
- 12
Ensure the Methi Corn Vada is not too thick and too large
methi leaves (fenugreek leaves)(1 cup)sweet corn(1/2 cup) - 13
Gently slide in the flattened balls into oil and cook until they become light brownish
- 14
Flip it occasionally to ensure that the vadas are cooked evenly
- 15
Once they are cooked, drain excess oil from the vadas and spread them on a paper towel to pat them off excess oil
- 16
Serve Methi Corn Dal Vada recipe warm with Mysore Chutney or any chutney of your choice
methi leaves (fenugreek leaves)(1 cup)sweet corn(1/2 cup)
About this recipe
A vegetarian Indian recipe with chana dal (bengal gram dal) - soaked at least for 4 hours/overnight, arhar dal (split toor dal) - soaked at least for 4 hours/overnight, methi leaves (fenugreek leaves). Ready in 1h 15m, serves 5.
Nutrition Facts
Per serving (5 servings)
Rate this recipe
