Firstly, in a mixer jar, add 1½ cups of sweet corn and pulse until it forms a coarse paste.

Transfer the corn paste to the large plate.

Add ½ cup besan, ½ cup rice flour, ½ tsp turmeric, 1 tsp cumin, ½ tsp cumin powder and 1 tsp salt.

Mix well, making sure all the spices are well combined.

Further add ½ onion, ½ carrot, 2 tbsp coriander, few curry leaves, 1 inch ginger, 2 chilli. Mix well.

Now pinch a small ball-sized mixture and flatten slightly with your palm, making sure to keep the edges thin compared to the centre.

Drop the vada into hot oil, keeping the flame on medium.

Do not touch the vada for 2 minutes, or else there is a chance that the vada will break.

Stir occasionally, and fry on medium flame, until the vada turns golden and crunchy.

Drain off and keep aside. Make sure to fry on medium flame, or else the vada will turn crispy on the outside and remain soft on the inside.

Finally, Corn Vada Recipe tastes great when served with green chutney.