I cup – corn which is pureed in a blender
¼ cup refined flour or rice flour
¼ cup semolina or besan
¼ teaspoon turmeric powder
1 tablespoon of chopped coriander leaves
3 tablespoons of beaten yogurt
2 green chillies minced.
Salt to taste
Cooking oil
Banana leaves cut into 5 inch circles or squares

To make corn panki, combine all the ingredients along with 2 tablespoons of water in a deep bowl and mix well. This should be a relatively smooth flowing batter. Apply a little oil on one side of each banana leaf and keep aside. Now place about two table spoons of the batter on one half of the greased side on a banana leaf and spread it evenly and thinly. Place another greased banana leaf with the greased side facing downwards over it and press it lightly. Cook on a non-stick pan for two to three minutes each side till the leaves brown a bit. Serve with the leaf and then take off the leaf exposing

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