Step-by-Step Instructions

1. 1.Prepare the Corn

   Take 1 cup of boiled sweet corn. Roughly crush half of it and keep the other half whole for an amazing texture in the pancake.

2. 2.Add Dry Ingredients

   To the corn, add 1/2 cup rice flour, 1/4 cup all-purpose flour, and 2 tbsp cornflour.

3. 3.Add Vegetables

   Add 2 tbsp finely chopped onion, 1 finely chopped green chili, 2 tbsp finely chopped capsicum, and fresh chopped coriander leaves to the mixture.

4. 4.Season the Mixture

   Add 1/2 tsp chili flakes, 1/2 tsp black pepper powder, and salt to taste for seasoning.

5. 5.Mix and Form Batter

   Mix all the ingredients well. Gradually add water to create a thick, spreadable batter. Ensure the batter is not too runny, as this will prevent the pancakes from becoming crispy.

6. 6.Add Baking Powder

   Finally, add 1/4 tsp baking powder and gently mix it into the batter.

7. 7.Heat and Grease Pan

   Heat a non-stick pan and grease it lightly with oil using a brush or spray.

8. 8.Cook the Pancake

   Pour one spoonful of batter onto the hot pan and spread it thinly into a pancake shape. Keep the edges slightly thinner for extra crispiness. Cook on medium flame until the bottom turns beautifully golden and crisp. You can spray a little oil around the edges.

9. 9.Flip and Cook Other Side

   Flip the pancake and cook the other side for about 30-40 seconds until it is also golden.

10. 10.Add Cheese and Fold

    Add grated mozzarella cheese to one half of the cooked pancake. Fold the pancake in half and gently press it with a spatula to help the cheese melt.

11. 11.Serve Hot

    Remove the crispy corn cheese pancake from the pan and serve hot with your favorite chutney.