Spinach and Corn Pancakes

These Spinach and Corn Pancakes are a delightful fusion of traditional Indian flavors and modern creativity. Made with fresh spinach, sweet corn, and a hint of spice, these pancakes are not only nutritious but also incredibly tasty. Perfect for kids' lunchboxes, they can be paired with homemade curd for a creamy dip, making them a wholesome meal option that respects dietary needs.

Ingredients:

• 1 cup corn kernels (boiled)
• 1/2 cup spinach, chopped
• 1/2 cup corn kernels (whole)
• 3 tbsp rice flour
• 2 tbsp whole wheat flour
• Salt to taste
• 1/2 tsp cumin seeds
• 1/4 tsp hing (asafoetida)
• Cheese (optional)
• 2 tbsp ghee or olive oil or butter for cooking

Instructions:

1. In a blender, grind 1/2 cup of boiled corn to a smooth paste.
2. In a mixing bowl, combine the ground corn paste with chopped spinach and the remaining 1/2 cup of whole corn kernels.
3. Add rice flour, whole wheat flour, salt, cumin seeds, and hing to the mixture. Mix well to form a smooth batter. Add a little water if needed to achieve the desired consistency.
4. Heat a non-stick pan over medium heat and add a little ghee or oil.
5. Pour a ladleful of the batter onto the pan and spread it gently into a small pancake shape.
6. Cook for about 2-3 minutes on each side, or until golden brown and cooked through.
7. Repeat with the remaining batter, adding more ghee or oil as needed.
8. Serve the pancakes warm, optionally with homemade curd or yogurt on the side.