Place the corn in a microwaveable bowl with lid and cook covered for 4 minutes in high or as per instructions in the cover of the frozen corn. No need to add water.
Stir in between for even cooking. If using fresh corn, then you can add 2 tablespoon of water.
Grind the items in the table “To grind coarsely” with 2 tablespoon of water.
Mix cooked corn (cooled down), ground item, pepper powder, both flours, salt with a tablespoon of water if needed.
The consistency should be like a vada batter. Adjust flour or water to get the consistency right.
Heat oil in a kadai, wet you hands with little water and make patties and drop carefully in the hot oil. The flame should be medium when you drop the fritters.
Make sure the oil not too hot, as it will make the corn pop and its dangerous as the oil may spill.
You can also spoon the corn mixture to oil, so if you want you can adjust the consistency accordingly.
Cook on both sides for total 4 minutes in medium flame, flipping to ensure even cooking. Cook until its golden in colour.
Make sure you stand a bit far, in case the corn pops in the oil, for safer side. Fry 3-4 per batch and drain over paper towels.