Sweet corn cheela
Sweet corn cheela, from above
VegVeganPan India

Sweet corn cheela

Corn kernels ground into a besan batter. Savoury pancakes with a sweet streak.

25 minTime
7 gProtein each
mildSpice
Cheela with a sweet tooth2 chapters · 1 min read

Make it your way

Grandma's wayBesan cheela with sweet corn ground in and stirred through.
The original
211kcalsame
7 gproteinsame
4 gfibresame
25minutessame

Sweet corn cheela.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Sweet corn kernels (corn kernels)1½ cups kernels, fresh or frozen
Besan (chickpea flour, gram flour)¾ cup
Rice flour3 tbsp
Onion1 small, finely chopped
Capsicum (green capsicum, green bell pepper)¼, finely chopped
Ginger½ tsp, grated
Cumin seeds¼ tsp
Turmeric (ground turmeric)a pinch
Salt½ tsp
Coriander leaves (cilantro)2 tbsp, chopped
Water½ cup
Cooking oil (vegetable oil)2 tbsp, for cooking

Method

4 steps
  1. 1Pulse three quarters of the corn with the ginger to a coarse paste; keep the rest whole.
  2. 2Whisk besan, rice flour, salt, turmeric and cumin with the water, then fold in the corn paste, whole kernels, onion, capsicum and coriander.
  3. 3Heat a tawa on medium, grease lightly, pour a ladle of batter and spread into a thick round.
  4. 4Drizzle oil around, flip once the underside is golden and cook 1 to 2 minutes more.
Serve it like this

Roll each cheela and cut in two for the tiffin, with a small pot of ketchup or green chutney mixed into curd.

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Make it a meal

What goes with Sweet corn cheela: a bread or rice, a side, something to drink and something sweet.

On the side Onion tomato masala base75 min
On the side Indian style tomato soup40 min
A little snack Sprouts sandwich25 min
To drink Masala chai10 min
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