Wednesday, April 30, 2008

Corn Cakes With Tomato Chutney

Corn Cakes are utterly delectable and very easy to make. They are scrumptious with Tomato Chutney  but maybe served any time with any of your favorite accompaniments. Some even like it with ketchup! Serve the corn cakes as a light snack or lunch or dinner with roasted corn chowder or another soup, any salad or raita.

Variations: Mix 1/2 tsp (or to taste) of Sambar Powder into the batter for a nice change. And/Or stir in 1 small grated zucchini or carrot or a little of both for beautiful color, delicious flavor and added nutrition. Adjust the seasoning of the batter when adding extra ingredients.

Sambar Powder is a classic South Indian spice mix that even people who profess to dislike "curry" absolutely enjoy; it is readily available in Indian markets. My friend L is one such example who would probably balk at the thought of going to an Indian restaurant, but happily sprinkles Sambar Powder quite liberally in all sorts of dishes except of course her fabulous apple crisp :)!

Makes 6 servings. Each Serving according to the following recipe including the sprouts contains:
230 Calories; 7 g Protein; 39 g Carbohydrates; 3.5 g Fiber; 5.8 g Fat.


1 cup Whole Wheat flour (Atta)
1 to 1 1/2 cups Non-Dairy Milk
1/2 cup yellow Corn Meal
1/2 cup Rice flour
1 cup fresh or frozen Corn kernels
1 cup fresh Mung Bean Sprouts (Optional)
2 to 4 Tbsp Fresh Cilantro, chopped
Salt and Freshly ground Black Pepper to taste
1 Tbsp Oil for brushing the pan and cooking the cakes

Tomato Chutney, salad, or raita to serve


Combine the w. w. flour, milk, and half the corn in a blender or food processor and process until almost smooth. Pour into a mixing bowl. Stir in the remaining corn kernels, the sprouts, corn meal, rice flour, and salt and pepper to taste. Mix well. Stir in the chopped cilantro. The batter should be fairly thick but easily poured from a spoon; add more milk or water to adjust the consistency of the batter.

Heat a skillet or griddle and brush with oil. Drop a small ladle of batter for each pancake; make 2 or 3 pancakes at a time depending on the size of the griddle or skillet. Drizzle a few drops of oil around the pancakes, and cook until set. Carefully turn over the cakes to cook the other side. Cook until golden brown.

Serve hot with  Tomato Chutney, salad or raita.


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