Author Notes
Purely an experimental effort which resulted in a fabulous sunday morning breakfast! —Panfusine
Ingredients
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1 cup
split yellow mung beans
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1/2 cup
rice flour
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1
ear's worth of corn kernels
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1
small onion, finely chopped
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1
jalapeno deseeded & minced
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1/4 cup
finely chopped cilantro
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1/4 teaspoon
Cayenne pepper
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1/2 teaspoon
baking powder
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1/2 cup
sesame seeds
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Salt to taste
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plain seltzer water for diluting batter
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Juice of 1 lemon
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Oil for pan frying as required
Directions
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Soak the mung in warm water for 30 min until it rehydrates & plumps up
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Using a blender, grind the mung beans along with the rice flour, lemon juice, jalapeno, salt & cayenne pepper until it becomes a smooth paste.
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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.
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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.
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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)
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Serve hot with a pat of salted butter.
A biomedical engineer/ neuroscientist by training, currently a mommy blogger on a quest for all things food - Indian Palate, Global perspective!
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