Preparation Time : 15 minutes
Cooking Time : 1 hour Servings : 4
Fresh coriander leaves, chopped
Sesame seeds (til)
Green chilli paste
Gram flour (besan)
Rice flour coarse
Preheat oven to 180 C. Grind fresh corn with coriander leaves, sesame seeds, green chilli paste and salt. Mix well Add gram flour, rice powder and yogurt. Mix into a medium thick batter using warm water. Set aside to ferment for five to six hours. Heat oil in a frying pan, add mustard seeds and curry leaves. Add the corn mixture and mix well. Pour in a greased baking tray. Bake in the preheated oven for forty five to fifty minutes. Serve warm with the chutney and tomato sauce.