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.