Ingredients for Corn Uttapam
- 1 cup corn kernels
- 1/2 teaspoon salt
- Tomatoes
- Green Chilies
- 1/2 cup rice flour
- 1 tablespoon lemon juice
- Cilantro Leaves
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How to Make Corn Uttapam
- Boil 1 cup of corn kernels with 1/2 teaspoon of salt until tender (about 5-7 minutes).
- Drain the corn and set aside to cool.
- Blanch 1 medium tomato by scoring an 'X' at the bottom and placing it in boiling water for 30 seconds. Immediately transfer to an ice bath. Peel off the skin easily.
- Puree the boiled corn, blanched tomato, and 1-2 green chilies (adjust to your spice preference) in a blender until smooth.
- In a large bowl, combine the corn and tomato puree with 1/2 cup rice flour, salt to taste (about 1/4 teaspoon), 1 tablespoon lemon juice, and 2 tablespoons chopped cilantro.
- Heat 1 tablespoon of oil in a non-stick frying pan over medium heat.
- Pour 1/4 cup of the batter onto the hot pan for each uttapam. Spread gently to form a small pancake.
- Cover the pan with a lid and cook for 2-3 minutes, or until the edges begin to brown.
- Flip and cook for another 1-2 minutes, or until lightly browned on the other side.
- Serve hot with your favorite chutney or sambar.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
16g
Fat
1g
Carbs
13g
