CORN PANCAKES

INGREDIENTS

boiled corn  1 cup
bread slices, corners cut   8-10
warm water /milk  as required
salt to taste
pepper pdr. to taste
curd  2 tbsp
corn flour 2-3 tbsp
filling
oil
corn  1 tbsp
grated coconut  2-3 tbsp
spring onion  2 tbsp
capsicum  2 tbsp finely chopped

METHOD

grind corn, if coarse, add bread soaked in water/ milk 4-5 slices, grind again
to the the paste, add curd, corn flour, enough warm milk/ water to get a thin batter
let the batter rest for 15 minutes
in a pan, add oil, add corn, fry till corn are light brown, add bread cut into small cubes, fry well
add spring onion, capsicum, coconut fry for 3-4 minutes, adding seasoning to taste, keep aside
heat a tawa/ griddle, spread some oil, spread the batter thin, keep the flame on medium fire, once the corners are brown, cook on slow flame, till corners are brown, then spread some filling on one side, then roll it carefully, press, and cook for 1-2 minute
serve hot either plain or with some seasoned curd, or chutney as desired.



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