Sweet Corn Rava Pancake Recipe – Easy Indian Street Food

Last Updated on 4 months by Neha Deshmukh

Sweet Corn Rava Pancake Recipe – Easy Indian Street Food

Hey everyone! If you’re anything like me, you’re always on the lookout for quick, tasty snacks that hit the spot. And let me tell you, these Sweet Corn Rava Pancakes are it. I first stumbled upon a street vendor making these during a monsoon trip to Mumbai, and I’ve been hooked ever since. They’re crispy, flavorful, and surprisingly easy to whip up at home. Perfect for a weekend breakfast, a rainy afternoon treat, or even a light dinner!

Why You’ll Love This Recipe

These pancakes are a delightful blend of textures and flavors. The sweetness of the corn, the slight tang from the besan, and the satisfying crunch – it’s a party in your mouth! Plus, they come together in under 20 minutes, making them ideal when you’re short on time but craving something delicious. They’re also super versatile – feel free to get creative with the veggies you add.

Ingredients

Here’s what you’ll need to make these amazing pancakes:

• ?? cup sweet corn (about 150g)
• 1 cup rava (semolina) – about 180g
• 2 tbsp besan (gram flour) – about 15g
• ?? tsp turmeric powder – about ½ tsp
• ?? tsp chilli flakes – about ½ tsp (adjust to your spice preference!)
• ?? tsp salt – about ½ tsp (or to taste)
• 1 cup water – about 240ml
• ?? cup sweet corn (about 75g)
• 1 carrot, finely chopped
• 2 tbsp capsicum (bell pepper), finely chopped
• 3 tbsp spring onion, finely chopped
• ?? tsp eno fruit salt – about 1 tsp
• Oil, for frying

Ingredient Notes

Let’s talk ingredients! Rava, or semolina, is the star here. It gives the pancakes a lovely texture and a slightly nutty flavor. I prefer using the fine variety for a softer pancake, but the coarse one works too – it’ll just give you a bit more bite.

Besan, or gram flour, adds a lovely flavor and helps bind everything together. It’s a staple in Indian cooking, and you’ll find it in so many delicious snacks!

And of course, the sweet corn! Fresh is best, absolutely. But frozen corn works in a pinch – just thaw it completely and drain any excess water. Traditionally, you’ll find these made with just corn, but many regions add other veggies like potatoes, onions, or even spinach. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, blend ?? cup of sweet corn into a smooth paste. Don’t worry if it’s not perfectly smooth – a little texture is fine.
2. Pour the corn paste into a bowl. Add the rava, besan, turmeric, chilli flakes, salt, and water. Give it a good mix until everything is well combined.
3. Now, let this batter sit for about 20 minutes. This allows the rava to soften up and absorb the water, which is key to a good pancake.
4. After 20 minutes, add the remaining ?? cup of sweet corn, the chopped carrot, capsicum, and spring onion. Mix it all up nicely.
5. Just before you’re ready to cook, stir in the eno fruit salt and 2 tablespoons of water. You’ll notice the batter getting frothy – that’s exactly what we want!
6. Heat a little oil in a pan over medium-low heat. Pour a ladleful of batter onto the pan and gently spread it into a uniform circle.
7. Cover the pan and cook for 2-3 minutes, or until the base is golden brown.
8. Flip the pancake carefully and cook the other side until it’s crispy and golden too.
9. Repeat with the remaining batter.

Expert Tips

• Don’t skip the resting time for the batter! It really makes a difference in the texture.
• Make sure your pan isn’t too hot, or the pancakes will burn before they cook through.
• A non-stick pan is your best friend here.

Variations

• Vegan Adaptation: Simply ensure your eno fruit salt is vegan-friendly (some contain cream of tartar derived from wine).
• Gluten-Free Notes: Rava is generally gluten-free, but it’s always best to check the packaging to be sure, especially if you have a severe allergy. Some brands process it in facilities that also handle wheat.
• Spice Level Adjustment: If you like things extra spicy, add a pinch of cayenne pepper or a finely chopped green chilli to the batter. My friend, Priya, always adds a dash of garam masala too!
• Appe Pan Variation (Bite-Sized Pancakes): These are fantastic made in an appe pan! Just grease the pan well and pour a small amount of batter into each cavity. They cook even faster this way – perfect for parties!

Serving Suggestions

Serve these pancakes hot, straight off the pan! They’re delicious with a dollop of your favorite chutney – mint-coriander chutney, tamarind chutney, or even a simple tomato ketchup. A side of yogurt is also lovely.

Storage Instructions

These are best enjoyed fresh, but if you have any leftovers, you can store them in an airtight container in the fridge for up to a day. They might lose a little of their crispness, but they’ll still taste great! Reheat them in a pan or toaster oven to crisp them up again.

FAQs

What is the best type of rava to use for this pancake?

I recommend using fine rava for a softer pancake, but coarse rava will work too if that’s what you have on hand.

Can I make the batter ahead of time? If so, how long can it be stored?

You can make the batter up to a few hours ahead of time, but don’t add the eno fruit salt until just before you’re ready to cook. Store the batter in the fridge.

What chutneys or sauces pair well with these pancakes?

Mint-coriander chutney, tamarind chutney, and tomato ketchup are all great options!

Can I add other vegetables to the pancake batter?

Absolutely! Feel free to add grated potatoes, chopped onions, spinach, or any other veggies you like.

Is Eno fruit salt essential for the fluffy texture, or can I use a substitute?

Eno fruit salt is what gives these pancakes their signature fluffiness. If you can’t find it, you can try using a pinch of baking soda, but the texture won’t be quite the same.

Enjoy making these delicious Sweet Corn Rava Pancakes! Let me know how they turn out in the comments below. Happy cooking!