Wash dal and soak it for 1 ½ to 2 hours. Drain the water.

Add cinnamon, red chili, cumin and saunf to a blender. Make a slightly coarse powder.

Add half of the chana dal to the blender jar. Add corn as well.

Make a coarse mixture.

To a mixing bowl, add the other half of the soaked dal, blended mixture, salt, mint, curry leaves, coriander leaves, ginger paste and green chilies.

Mix everything well.

If the mixture is too soggy then add 3 tbsps of besan or rice flour. Give a good mix.

Heat oil in a deep pan for frying.

Make 10 equal sized balls.

Place them on a clean cloth or greased foil, grease proof paper.

Flatten them gently.

Check if the oil is hot by dropping a small bit of the mixture. If it rises without browning too quickly then the oil is ready to use for frying.

Gently remove one vada on to your fingers and drop it gently into the hot oil

Fry them for 1 to 2 minutes without disturbing. Flip them and fry until golden and crisp.

Serve corn vada with hot chutney.

Soak the red chilies in water for 30 mins.

Blend them with the rest of the ingredients adding water as needed.