Join me for the breakfast where these savoury corn pancakes brighten the morning light with their beautiful gold hue. These are extremely delicious and healthy savoury pancakes.
When served hot right from the pan with a dollop of cold yoghurt dip on the top, they deserve an applause. Please give yourself that chance where you get to eat them that way. And do write me back, when you savour them with satisfaction and a nourishing comfort.
My affair with food is the reason behind various missed opportunities for hot food being served. I have a dedicated discipline in me to photograph the special recipes for the blog first. This time the light near my window was so captivating that I couldn’t resist taking my plate near the window and took these photographs.
I really missed mom after that. Whenever she is near, she makes sure that I eat hot food. I will be making the same for dinner tonight and will relish as hot as they can be.
If you visit my Instagram page you will find the same recipe in a quick video. If you are lazy about reading and following that video can of interest to you.
This is a very forgiving kind of recipe where a bit less of this or a bit more of that will not be noticeable. I am taking you through the points of the recipe in the following lines.
We need corn, sweet corn which is not boiled. Just use a sharp knife to separate the corn kernels. If you have patience and time, you can use hands to remove them from the cob. I certainly choose a knife.
Grind garlic cloves, ginger and chillies along with the corn kernels in your food processor. Or regular mixer blender will also do the job. You can increase or decrease the number of chillies according to the taste.
Some coarsely ground coriander seeds, cumin seeds, crushed black pepper, turmeric powder, chilly powder and of course salt are added to the corn after bending it into a coarser paste. I added all three coloured bell peppers to the batter. Mostly because I had them in my fridge, you can choose to go ahead with onions, spring onions, carrots or what so ever you prefer or is available at that time to you.
Fresh coriander will add a lot of flavour freshness to these pancakes. Though, I missed it, simply because I didn’t have any. I suggest, if you can manage do add a handful of freshly chopped coriander into the batter, please do so.
There is also chickpea flour in the ingredients below. Chickpea flour (besan) acts as a binder for the batter and it doesn’t crumble on the hot pan and retains the shape. But be careful not to add too much besan, or the pancakes will take like a besan ka chilla.
Use a nonstick cooking pan to cook the pancakes. Add only few drops of oil. Make sure that the temperature is from low to medium. High heat will quickly cook the outer part of the pancakes leaving the inner portion undercook.
For yogurt dip refer here 6 Healthy Homemade Yogurt Dips
Savoury Corn Pancakes
- non-stick pan
- Food Processor
- 2 cups Sweet corn kernels
- 2 cloves of garlic
- 1 inch piece of ginger
- 2 small green chillies
- 3 tsp chickpea flour (besan)
- 1 tsp salt
- 1/4th tsp black pepper
- 1/4th tsp turmeric powder
- 1/4th tsp red chilli powder
- 1 tsp coarsely crushed coriander seeds
- 1/2 tsp coarsely crushed cumin seeds
- 1/2 cup chopped bell peppers
- A small bunch Coriander leaves finely chopped
- 2 tbsp cooking oil
- Peel the corn sheath, separate the corn kernels from the cob using a knife and keep aside. In a food processor https://amzn.to/33KBQQY add the corn kernels, ginger, garlic and green chillies. Blend into a coarser paste.
- Transfer the mix into a bowl and add chickpea flour, salt, pepper, turmeric powder, coriander seeds, cumin seeds, red chilli powder, chopped bell peppers and combine all. Taste a bit of the batter and fix the seasoning if required. Combine all very well.
- Now heat a non-stick https://amzn.to/3mJU91A skillet on medium-low flame, brush it with a little oil, pour a ladle full of the prepared mixture, spread it as you would spread a dosa and let it cook for a minute or more.
- Once the bottom of the pancake is done, and it turns a little brown, flip over and cook the other side for another minute.Cook on both the sides to get a beautiful golden colour. Serve hot with yoghurt dip.