Savoury Corn Pancakes
Join me for the breakfast where these savoury corn pancakes brighten the morning light with their beautiful gold hue. I am approaching a poetic path today to glorify the pancakes here. But, the important line here is that these are extremely delicious 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.
Servings: 4 people
Calories: 140kcal
Equipment
- non-stick pan
- Food Processor
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 2pancakes | Calories: 140kcal