Corn Masala Vada/Cholam Masal Vadai

Sweet corns are still available in markets, eventhough its almost the end of corn season here. Since i had a bowl of fresh sweet corn kernels sitting in my fridge after making some fried rice, i want to finish them as soon as possible but while going through one of my cookbook which i bought during my India trip helped me to dish out these crispy beauties. This vada are simple to make, toordal and channadal are used in this crispy beauties, this recipe from the cookbook tempted me to give a try at home. Initially i was bit intrigued by the sweetness of the sweet corn kernels but trust me you will be surprised that the mild sweetness gives a fabulous taste to this crispy vadas. If you want to make a different masala vadas, just try to add some corn kernels and see the difference, personally i felt corn kernels merge very well with the dals and these vadas makes an excellent side dish for sambar or rasam rice.

When they were still warm, i couldnt stop munching them, when served along with a spicy coconut chutney, this vadas makes an excellent evening snacks to enjoy without any fuss. However we had these deep fried beauties for our lunch as side dish. If you dont get fresh corn kernels, you can make these vadas simply with the canned/tinned sweet corn kernels. Since i ran out of toor dal, i halved the quantity of the toor dal with masoor dal, actually i used three dals for making this corn vadas.This post goes  for CWS- Masoor dal guest hosted by Mireille and to CC Challenge of the month.

1cup Channadal
1/2cup Toordal
1/2cup Masoor dal/Red lentils
1/2cup Sweet corn kernels
1no Onion (big &chopped)
2nos Green chillies (chopped)
1tsp Ginger (grated)
Few Curry leaves
1tsp Fennel seeds
Chopped coriander leaves
Salt
Oil for deepfrying

Soak the channadal, toor dal, masoor dal together for atleast two hours, drain the water and grind them as coarse paste without water and sweet corn kernels, if its too hard to grind,just sprinkle some water.

Before removing the channadal paste,fennel seeds and grind it.

Add the chopped onions, chopped green chillies, grated ginger pieces, chopped coriander leaves,curryleaves and salt, mix everything well.

Meanwhile heat the oil for deep frying, take a small ball from the sweet corn-dals mixture, flat them in your palms and gently put them in hot oil.

Fry them until they get well cooked, strain the excess of oil with a paper towel..

Serve hot with spicy coconut chutney or as side dish.