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4845 Corn-Pancakes-with-Tomato-Chili-Sauce

Corn Pancakes with Tomato Chili Sauce

Corn Pancakes with Tomato Chili Sauce

A healthy breakfast doesn't always need to be boring. Add some variation with tasty pancakes and tomato chili salsa. Here is the recipe



Preparation time: 15 minutes

Cooking Time: 30 minutes

Makes: 2 to 3 servings



Ingredients:



For the Pancakes:



Tender Corn- 1 cup

Besan- 1 ½ cup

Curd- 1 cup

Finely-Chopped Onion- 1, small

Ginger-Garlic-Chili Paste- 1 tsp

Cumin Powder- 1 tsp

Turmeric- ¼ tsp

Finely-Chopped Coriander- 1 tbsp

Oil- 2 tsp



For the Sauce:



Tomatoes- 3, blanched and peeled

Coriander- 2 tsp, finely chopped

Finely-Chopped Green Chili- 1

Sugar- 2 tsp

Finely-Chopped Onion- ¼

Lemon Juice- From 1 lemon

Salt & Fresh Pepper- To taste



Method:



For the Tomato Chili Sauce:



• Blend tomatoes, green chili and sugar together in a blender and transfer to a bowl.



• Add the chopped onions, coriander, lemon juice, black pepper powder, and salt.



• Mix and refrigerate for 1 to 2 hours.



 



For the Pancakes:



• Blend the corn in a grinder to make a soft paste. Keep aside in a bowl.



• Add 1 ½ cup of besan, chopped onion, ginger-garlic-chili paste, cumin powder, turmeric, coriander, and salt to the corn paste.



• Mix using enough water to make a thick batter.



• Heat oil on a nonstick pan; add a small amount of batter, spread into a pancake, and cook on low to medium flame until it turns golden brown on both sides.



• Serve hot along with the tomato chili sauce.



 



 



 



 



 



 


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