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

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