Recipe- Perfect Evening Snack Sweet Corn Chilla

Sweet Corn Chilla (Sweet Corn Pancake) is a savory Indian pancake that is made using sweet corn kernels along with gram flour, rice flour, herbs & spices. This is a vegan, wholesome, nutritious pancake that is best served for breakfast or for evening snacks along with a cup of tea or coffee.

This Sweet Corn Chilla (Sweet Corn Pancake) is simple, easy and quick to make. These chillas are protein-rich and are prepared using minimal ingredients that are easily available at home.

Ingredients

1 Cup Sweet Corn Kernels (aprox. 200 gms)
1 Cup Besan (Gram Flour)
1 Cup Rice Flour
2 Green Chilies
1/4th teaspoon Hing (Asafoetida)
1/2 teaspoon Turmeric Powder (Haldi)
1 teaspoon Cumin Seeds (Jeera)
Handful of Coriander Leaves
1/2 teaspoon Coriander Powder (Dhaniya Powder)
Salt to taste
Oil for cooking
Water to make batter

Method

- In a blender, add boiled sweet corn kernels along with cumin seeds, coriander leaves & green chillies.

- Blend to a paste. (I have coarsely blened the paste as I like those little bits of sweetcorn and herbs but you can blend to fine paste as per your preference).

- Now in a mixing bowl, add besan (gram flour), rice flour, hing (asafoetida), turmeric powder, salt and the sweet corn paste that me made.

- Add 2 cups of water (This is the measurement that I ended up adding). Add water little by little not all at one go.

- Check for seasoning.

- The batter consistency should that be of a dosa batter. It should be runny but not too thick or too thin.

- Heat a non-stick skillet, grease with oil. Pour a ladleful of batter and spread it lightly using back of the spoon.

- Cook the sweet corn chilla on a medium flame.

- Drizzle oil on the edges and cook till they are golden brown from both sides.

- This batter will make approximately 7 medium size sweet corn chillas.

- Serve hot with green mint chutney, dates & tamarind chutney or tomato ketchup.