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