Ingredients

• 10 - baby corns
• 1/4 cup - gram flour/besan flour
• 1/4 cup - rice flour (or a bit less)
• 3 pinches - asafoetida
• 1/2 to 1 tsp - chilli powder
• 1 generous pinch - sodium bicarbonate/cooking soda
• 1/2 tsp - cumin (optional)
• salt to taste
• oil for deep frying

How to Make Baby Corn Fingers

• Mix all the ingredients with water, except the baby corns and oil, to prepare the batter (similar to idli/dosa batter in consistency). Keep aside.
• Cut the baby corns into four lengthwise. Heat oil in a deep frying pan.
• Dip the baby corn slices in the batter and deep-fry until golden in colour.
• Serve hot with chilli or tomato sauce.
• Recipe and Image courtesy: Rak`s Kitchen
• http://www.rakskitchen.net/