Sweet Corn Recipe- Authentic Indian Cornmeal Pancakes with Besan

Last Updated on 2 months by Neha Deshmukh

Sweet Corn Recipe – Authentic Indian Cornmeal Pancakes with Besan

Hey everyone! If you’re anything like me, you’re always on the lookout for a snack that’s both delicious and a little bit different. These sweet corn pancakes – a delightful mix of sweet, savory, and a little bit of spice – are exactly that! I first stumbled upon this recipe during a monsoon season craving, and it’s been a family favorite ever since. They’re perfect for a quick breakfast, a satisfying evening snack, or even as part of a festive spread. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your average pancakes. We’re taking the sweetness of corn and balancing it with the earthy goodness of besan (gram flour) and a touch of spice. They’re surprisingly easy to make, come together quickly, and are incredibly versatile. Plus, they’re a fantastic way to sneak in some veggies – especially if you have picky eaters!

Ingredients

Here’s what you’ll need to whip up a batch of these golden beauties:

• 2 cups Sweet Corn Kernels
• ½ cup Maize Flour (Cornmeal)
• 1 medium Tomato, finely chopped
• 2 medium Onions, finely chopped
• 6-7 Garlic cloves
• ½ cup Bengal Gram flour (Besan)
• 2 tablespoons Rice Flour
• 2 tablespoons Fine Semolina
• 2-3 Green Chilies
• 1 teaspoon Carom Seeds (Ajwain)
• ½ teaspoon Turmeric Powder
• 2 teaspoons Chopped Coriander
• Salt to taste
• Oil/Ghee for cooking

Ingredient Notes

Let’s talk ingredients – a few little tips from my kitchen to yours!

Sweet Corn Kernels: Fresh is always best, of course! But frozen corn works wonderfully too – just thaw it completely and pat it dry before using. In India, you’ll find different varieties of sweet corn, each with its own subtle sweetness. Try to find a local variety if you can!

Maize Flour (Cornmeal): The coarseness of your cornmeal will affect the texture. A finer grind will give you a smoother pancake, while a coarser grind will add a bit of bite. If you don’t have maize flour, you can pulse corn kernels in a blender, but be careful not to over-process.

Bengal Gram Flour (Besan): This is the star that binds everything together! Besan isn’t just about texture, though. It’s packed with protein and adds a lovely nutty flavor. It’s a staple in Indian cooking for a reason!

Carom Seeds (Ajwain): Don’t skip these! Ajwain isn’t just about flavor; it’s known for its digestive properties. A little goes a long way, adding a warm, slightly peppery note.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, finely chop your tomatoes and onions. Mince those garlic cloves too – the smaller, the better!
2. Next, grind the sweet corn kernels with the green chilies into a coarse paste. You don’t want it completely smooth; a little texture is good.
3. In a large bowl, combine all the ingredients – except the oil, of course! Mix everything well to create a spreadable batter. If it’s too thick, add a splash of water.
4. Now, let the batter rest for about 10 minutes. This allows the flavors to meld and the besan to absorb some moisture.
5. Heat a lightly greased griddle or flat pan (tawa) on medium flame.
6. Pour about ¼ cup of batter onto the hot griddle and spread it evenly into a circular shape.
7. Cover and cook for about 2 minutes, or until you see bubbles forming on the surface.
8. Drizzle a little oil or ghee around the edges of the pancake. Once golden brown, carefully flip it over.
9. Cook uncovered on the second side until it’s crisp and golden.
10. Serve hot with your favorite chutney or sauce!

Expert Tips

• Don’t overcrowd the griddle. Cook the pancakes in batches for even cooking.
• Adjust the amount of green chilies to your spice preference.
• For a fluffier pancake, add a pinch of baking soda to the batter.

Variations

• Vegan Adaptation: Simply ensure the oil/ghee you use for cooking is plant-based.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as long as your semolina is certified gluten-free.
• Spice Level Adjustment: My family loves a good kick, but you can easily reduce the number of green chilies or omit them altogether.
• Festival Adaptation (e.g., Janmashtami): These pancakes are a popular offering during Janmashtami. You can add a pinch of grated ginger to the batter for an extra festive touch. My grandmother always made a larger batch for the celebrations!

Serving Suggestions

These pancakes are fantastic on their own, but they really shine with a side of chutney. I love them with mint-coriander chutney, tamarind chutney, or even a simple tomato sauce. A dollop of yogurt also adds a lovely cooling contrast.

Storage Instructions

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a griddle or in a pan until warmed through and crispy. They don’t freeze particularly well, as the texture can change.

FAQs

What is the best way to grind the sweet corn kernels?

A blender or food processor works best. Pulse it a few times until you get a coarse paste – you don’t want it completely smooth.

Can I make the batter ahead of time? If so, how long will it keep?

Yes, you can! The batter will keep in the refrigerator for up to 24 hours. You might need to add a splash of water to thin it out before cooking.

What is the purpose of adding rice flour and semolina?

Rice flour adds a slight crispness, while semolina helps bind the batter and gives it a nice texture.

Can I use wheat flour instead of maize flour?

You can, but it will change the flavor and texture. The pancakes will be softer and less corny.

What chutneys or sauces pair best with these pancakes?

Mint-coriander chutney, tamarind chutney, and tomato sauce are all excellent choices!

How can I achieve a crispier texture for the pancakes?

Make sure your griddle is hot enough, and don’t overcrowd it. Cooking the pancakes uncovered on the second side also helps them get crispy.