In a large bowl mix together cornflour, rice flour, maida, baking soda, salt, red color, salt, one green chilli and water to make a thick batter.
Heat sufficient oil in a non-stick kadai. Dip the baby corn in the batter and deep fry them till golden brown and crisp. Drain on absorbent paper and set aside.
Heat two tablespoons oil in a non-stick pan. Add onion, ginger-garlic paste and spring onion bulbs and saute till onions turn golden brown.
Add green chillies and saute for a minute. Add vinegar, soy sauce, MSG and tomato sauce and mix well.
Add the fried baby corn and toss well.Serve hot garnished with spring onion greens.