These are so easy to make and can be a snack, breakfast, or main course. You can serve them mint or coconut chutney or salsa and yogurt. But the absolute bestest way is to eat them with these black beans piled high on top…. THEN you must add a spoonful of yogurt, a handful of chopped spring onions and cilantro, and a nice big dollop of guacamole. Now, that might not look the prettiest (and I don’t have a picture of it) but it is soooo delicious!!! Don’t take my word for it. Try it out! 😉
- 1c cornmeal
- 1/2c flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2-1 tsp salt
- 1/2 red onion diced very small
- chopped cilantro
- 2 minced green chilies
- 1c milk
- 1 egg (optional)
- 1tsp cumin powder + 1/2 tsp chili powder (optional)
Feel free to play with the ingredients. You can add tablespoon or two of yogurt (or pumpkin puree!). If it is too thick, add some water or milk. It should be thick but spreadable, like uthapam batter. If too thin add more flour. You can use any kind of flour, even whole wheat. I also like to add corn kernels when I have it. Its nice to bite into the sweet kernels and gives more texture.
Stir together cornmeal, flour, baking powder, baking soda, and salt and spices. Beat egg and add it with milk. Then stir in the onion, cilantro, green chillies. Taste for salt and adjust the thickness.
Heat a pan (cast iron is great for this) and add a little oil to coat the bottom of the pan. Make palm sized (4inch?) pancakes in the pan. You can fit 3-4 at a time. When they turn golden on the bottoms, flip them over and cook on the other side. Be sure they are cooked inside. If not, your batter may be too thick or the heat too high.
I am submitting this to Dish Name Starts With C. Don’t they have a rockin’ logo?!