Corn Pancakes with Jalapeno-Lime Yougurt

Corn Pancakes with Jalapeno Lime Yogurt

This recipe is taken from the book, The Vegetarian Table INDIA by Yamuna Devi. What a great sounding appetizer. It sounds so much better than chips and dip or those sour cream based dips with vegies!

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Ingredients:

Jalapeno-Lime Yogurt

1/2 cup plain yogurt

1/2 to 1 teaspoon minced jalapeno chili, minced

1 teaspoon grated lime zest

salt and pepper, to taste

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Corn Pancakes;

1/2 cup cornmeal

1 1/3 cups chick pea or all purpose flour

2 or 3 jalapeno chilies, minced

3 tablespoons sugar

1 tablespoons coriander seeds

1 teaspoon garam marsala

1 teaspoon salt

3 cups corn kernels

1 cup water, or as needed

1tablespoon baking powder

3 Tablespoons chopped cilantro

1 tablespoon corn oil

Additional: lime zest, cilantro, or finely minced red bell peppers for garnish.

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Directions:

To Make the Garnish:

combine yogurt, chili and zest in a bowl. Season with salt and pepper and mix well.

To Make the Pancake Batter: Combine the cornmeal, chick pea or all purpose flour, jalapenos, sugar, coriander seeds, garam marsala, salt, and 1 1/2 cups corn kernels, baking powder, cilantro, and 2 teaspoons of oil into the batter. Brush the griddle with oil, Drop Tablespoons of batter onto the griddles. Turn when the bottom sides are golden brown, and cook on the second side, 4 to 5 minutes in all. Transfer the pancakes to a platter, loosely cover with foil, and keep warm in the oven. Corn pancakes can be cooled, wrapped, and refrigerated for up to 24 hours. Warm in a 300 degree oven before serving.

To serve, place pancakes on a serving tray and top each one with a teaspoon of lime yogurt and a sliver of lime zest or minced bell pepper.

Makes 24 pancakes