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  • 1/2 cup cornmeal
  • 1 1/3 cups chickpea or all-purpose flour
  • 2-3 jalapeno chilies, coarsely chopped
  • 3 TBS sugar
  • 1 TBS coriander seeds
  • 1 tsp garam masala
  • 1 tsp salt
  • 1 1/2 cups corn kernels

Mix all of the above in a food processor. Add up to 1 cup of water to make a batter. Transfer to a bowl and set aside for at least 15 minutes.

Heat a griddle until water dances on it. Stir in the rest of the ingredients:

  • 1 1/2 cups corn kernels
  • 1 TBS baking powder
  • 3 TBS chopped cilantro
  • 1 TBS melted ghee or corn oil

Drop tablespoons of the batter on to the griddle, and cook both sides until golden brown. Keep warm for serving, or cool-wrap-refrigerate for up to 24 hours and warm in a 300 oven before serving.

To serve, top with jalapeno-lime yogurt and lime zest, cilantro, or finely minced red bell peppers for garnish.

Jalapeno-Lime Yogurt:

  • 1/2 cup plain yogurt
  • .5-1 tsp minced jalapenos
  • 1 tsp grated lime zest
  • salt and seasoned pepper to taste.

tags: vegetarian, Indian

source: The Vegetarian Table - India, by Yamuna Devi

recipes/snacks/indian_corn_pancakes.txt · Last modified: 2017/12/19 19:43 by admin

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