Indian Corn Pancakes

1/2 cup cornmeal
1 1/3 cups flour
2-3 jalapenos, chopped
3 tablespoons sugar
1 tablespoon coriander
1 teaspoon garam masala
1 teapoon salt
3 cups corn kernels
1 cup water, or as needed
1 tablespoon baking powder
3 tablespoons chopped cilantro
1 tablespoon melted ghee or oil
1/2 jalapeno-lime yogurt, prepared by combining the following:
1/2 cup plain yogurt
1/2 – 1 teaspoon minced jalapeno
1 teaspoon grated lime zest
salt and pepper to taste


Combine cornmeal, flour, jalapenos, sugar, coriander, garam masala, salt, and 1 1/2 cups of corn in food processor. Add 1 cup water and process into a batter. Set aside at least 15 minutes.

Heat oven to 300. Heat griddle over medium heat.

Stir remaining corn, baking powder, cilantro, and 2 teaspoons ghee or oil into batter.

Brush griddles with ghee or oil. Drop tablespoons of batter onto griddle. Turn when bottom is golden brown.

Pancakes will keep for up to 24 hours. Warm in a 300 degree oven before serving.
From Vegetarian Table: India.