Ingredients

The following ingredients have 14 Servings
  • 1 ear of corn
  • 1/2 cup rehydrated split yellow mung dal
  • 1 green chili, minced
  • 1/4 teaspoon Asafetida powder
  • 1-2 tablespoons rice flour (optional)
  • Salt to taste
  • 2 cups Canola oil for deep frying

Instruction

  • Shear the corn kernels off the cob,Combine with the rehydrated mung dal, chili, asafetida & salt in a food processor & process to a coarse & chunky thick paste/batter. If the batter appears runny, add the rice flour to thicken it to the consistency of cookie batter.
  • Heat the oil in a pan, Using a cookie dough scoop, ladle batter onto your palm & flatten. Gently drop the flattened batter into the hot oil & fry till golden brown on both sides. Remove with a slotted spoon onto paper towels to absorb any extra oil. Serve hot with any chutney or aioli of your choice.