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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