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.

Corn & Lentil Cakes


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


Oil to pan fry


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.

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