To prepare Methi Corn Dal Vada Recipe, soak Toor Dal and Chana Dal in water overnight or at least for 4 hours.

Drain the water from the dal and set it aside.

In a blender, add soaked dals, green chilies, ginger, and cumin seeds. Grind them into a coarse paste in a Mixer. Do not add water while grinding. The addition of water will make the vada absorb oil more than required, while deep frying.

In a bowl, add the grounded dal, methi leaves, turmeric powder, red chili powder, corn, curry leaves and salt. Combine them together.

Meanwhile, 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 Methi Corn Vada is not too thick and too large.

Gently slide in the flattened balls into 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 to pat them off excess oil.

Serve Methi Corn Dal Vada recipe warm with Mysore Chutney or any chutney of your choice.