These are my adaptation of a traditional Gujarati steamed cakes called Paanki. What is special is that they are steamed in banana leaves or better still in the husks of a corncob. I shallow fried mine in a non-stick pan in oil and they were delicious. Traditionally served with a coconut chutney, you can serve with a spicy coriander chutney or a mint yoghurt sauce and a side salad for a light lunch or dinner. They are flavourful enough on their own.
INGREDIENTS
200g split mung dhal
100g urad dhal
6-8 green chillies
200g frozen corn kernels
2 tablespoons chickpea flour (Besan)
1 teaspoon cooking soda
1 tablespoon lemon juice
2 teaspoons sugar
2-3 tablespoons finely chopped coriander leaves
Salt
Oil to pan fry
METHOD
Rinse the dhals well in water and cover in cold water. Soak for at least 3-4 hours.
Drain and blend in a food processor with the green chillies, salt and a little water.
Remove to a bowl and add all the other ingredients except oil and mix thoroughly.
Heat enough oil in a non-stick pan. Gently drop a spoonful in the hot oil. Do not overcrowd pan as will be difficult to turn them over. Using a spoon and a flat spatula turn them over gently to cook on the other side. Repeat with the remaining mixture. Serve hot. Makes 18-20 cakes.