Fresh Sweet Corn Healthy Breakfast PancakeVeg
Enjoy a nutritious and delicious start to your day with these flavorful corn pancakes. Made from fresh, grated sweet corn and a smooth blend of soaked rice, this wholesome dish is packed with protein and nutrients. Enhanced with aromatic spices like cumin, black pepper, and fresh green chilies, each bite offers a perfect balance of texture and taste. Quick to prepare and serve, these golden-brown pancakes are a perfect healthy option for breakfast, guaranteed to delight everyone at your table.
Ingredients
1 cup Sweet Corn
Rice (1 cup)
1 tsp Cumin Seeds
1 tsp Black Pepper Powder
3 to taste Green Chilli
1 tsp Turmeric Powder
1 Onion (finely chopped)
handful Coriander Leaves (finely chopped)
to taste Salt
as needed Oil
1 tsp Coriander Powder
Instructions
1
Select fresh, soft corn, clean it thoroughly, and grate the kernels until you have one cup of grated corn.
2
In a blender, combine the grated corn, cumin seeds, black pepper, coriander powder, and green chilies. Grind these together into a smooth paste.
3
Use rice that has been soaked in water for 4–5 hours. Drain the water and grind the soaked rice into a fine paste. Combine this rice paste with the corn mixture in a mixing bowl.
4
Add turmeric powder, finely chopped onions, chopped fresh coriander, and salt to the mixture. Mix well to ensure the consistency is not too thin or too thick.
5
Heat a flat pan or tawa over medium heat and lightly grease it with oil.
6
Pour a ladle of the batter onto the center of the pan and spread it gently in circular motions to form a pancake.
7
Drizzle a little oil around the edges. Once the underside turns golden brown and the edges start to lift, carefully flip the pancake.
8
Press down lightly with a spatula while cooking the other side until it is evenly browned and cooked through. Repeat the process for the remaining batter and serve hot.
