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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Ingredients:
1 1/2 cups corn kernels, boiled |
1 pinch salt |
1 tomato |
2 green chilies |
2 tablespoons rice flour |
salt |
2 teaspoons lemon juice |
3 cilantro leaves, chopped |
Directions:
1. Boil the corn kernels and salt (use little salt only).
2. Drain and set aside.
3. Blnch the tomato and remove its skin.
4. Puree the corn kernels and tomato with chillies.
5. Add rice flour, salt to taste, lemon juice and cilantro.
6. Heat oil in a frying pan.
7. Shallow fry each as a pancake till light brown on either side.
8. Make sure to cover the first side with a lid and then change the side.
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