Corn & Mung Pancake.

Name: Corn & Mung Pancake.
Ingredients: 1 cup split yellow mung beans; 1/2 cup rice flour; 1 ear's worth of corn kernels; 1 small onion, finely chopped; 1 jalapeno deseeded & minced; 1/4 cup finely chopped cilantro; 1/4 teaspoon Cayenne pepper; 1/2 teaspoon baking powder; 1/2 cup sesame seeds; Salt to taste; plain seltzer water for diluting batter; Juice of 1 lemon; Oil for pan frying as required

13 ingredients

6 steps

Ingredients

1 cup split yellow mung beans
1/2 cup rice flour
1 ear's worth of corn kernels
1 small onion, finely chopped
1 jalapeno deseeded & minced
1/4 cup finely chopped cilantro
1/4 teaspoon Cayenne pepper
1/2 teaspoon baking powder
1/2 cup sesame seeds
Salt to taste
plain seltzer water for diluting batter
Juice of 1 lemon
Oil for pan frying as required

Directions

1

Soak the mung in warm water for 30 min until it rehydrates & plumps up
2

Using a blender, grind the mung beans along with the rice flour, lemon juice, jalapeno, salt & cayenne pepper until it becomes a smooth paste.
3

transfer to a bowl, wash the blender jar with seltzer and add the liquid to the batter along with the baking powder, enough to get an adequate thickness for pancake batter.
4

Using the sides of a chefs knife, smash the corn kernels well and add to the batter along with the cilantro & onion. Mix well to combine.
5

Heat a non stick skillet and sprinkle about 1/2 - 1 teaspoon of sesame seeds. when they begin to pop, ladle the batter evenly over the seeds. cook till golden brown (~ 2 minutes) on the underside. drizzle with oil & turn the pancake over to cook on the other side (~ 2 minutes)
6

Serve hot with a pat of salted butter.