Now, with the title, whole grain dosais/pancakes, can fresh corn be included?
Is Corn a vegetable, grain or a fruit?
Corn seed is actually a vegetable, a grain, and a fruit. Corn seed is a vegetable because it is harvested for eating. (Usually sweet corn when grain is harvested at the milk stage.) Corn seed is a grain because it is a dry seed of a grass species. (Usually field corn when harvested after the grain is relatively dry.) Corn seed is a fruit because that is the botanical definition.http://www.extension.org/pages/36971/please-settle-a-dispute-is-sweet-corn-a-vegetable-or-a-grain-what-is-the-difference-how-about-field-#.U6LYm3bZU3A
According to the Whole Grains Council, fresh corn is usually classified as a vegetable and dried corn (including popcorn) as a grain.
Corn is a whole grain if the bran, germ, and endosperm are all left intact, just like whole wheat. If the corn is milled or degermed to remove the bran and germ, then it is a refined grain. http://blogs.extension.iastate.edu/foodsavings/2013/07
Of course, if one has dried corn, replace in place of fresh corn in this recipe and soak with the lentil for 4-6 hours, grind to a smooth batter and let it ferment overnight and make pancakes. (Target sort of justified isn’t it).
Still, I am courageous enough to post this under a whole grain dosai- with two things in mind-
1. the very kind readers who don’t oppose
White maize is biologically and genetically very similar to yellow maize, although there is a difference in appearance due to the absence of carotin oil pigments in the kernel which otherwise cause the yellow colour of the grain. Production conditions and cultivation methods are largely identical.
Among the individual geographical regions of the developing countries, white maize production is of paramount importance in Africa. In this region, which produces about one-third of the global white maize crop, it represents about 90 percent of the total regional maize output. The main producers include Kenya, Malawi, Tanzania, Zambia and Zimbabwe, countries in which white maize represents between two-thirds and 90 percent of total cereals production. Other important producers of the region include Egypt, Ethiopia and Nigeria, where white maize constitutes from 15-35 percent of total cereals production. In these latter countries, white maize rivals in importance other cereals, such as wheat, rice, millet and sorghum. http://www.fao.org/docrep/w2698e/w2698e03.htm#TopOfPage
Corns come in various colours – among them, the yellow corn, common on the cob; white corn is more chewy. But makes very good pancakes. I have already posted chola dosai/corn dosai with milled yellow corn – the powder version. see – https://dosaikal.com/2012/05/24/chola-dosaiyellow-corn-flour-pancake/
This one is with fresh white corn. Here in Cambodia, the markets are filled with yellow and white corns. Depending on the season, sometimes yellow and sometimes white is in bulk.
I like the yellow ones to be pressure cooked as a snack with salt and pepper, the yellow corn, the more chewy among the two is preferred as dosai/pancake.
White Corn Dosai can be made with white corn alone as the ingredient without black gram, blended with water and salt to make a batter. Dosai comes out good, but should administer caution while spreading in the pan.
The one I have made in this post is with the combination of dehusked black gram as in Idly or Plain dosai. Since I have used fresh white corn, I soaked the black gram alone with fenugreek seeds. After grinding the batter, fermentation is not needed. The batter might become sour or even go waste as the fresh white corn would get spoilt soon.
A Few Health Benefits of Corn
You can get health-supportive antioxidant benefits from all varieties of corn, including white, yellow, blue, purple and red corn. But recent research has shown the antioxidant benefits from different varieties of corn actually come from different combinations of phytonutrients.
Corn is actually a unique phytonutrient-rich food that provides us with well-documented antioxidant benefits. In terms of conventional antioxidant nutrients, corn is a good source of the mineral manganese. But it is corn’s phytonutrients that have taken center stage in the antioxidant research on corn. Different varieties of corn highlight different combinations of antioxidant phytonutrients.
Corn is a food that gives us plenty of chewing satisfaction, and its high ratio of insoluble-to-soluble fiber is partly the reason.
Recent research has shown that corn can support the growth of friendly bacteria in our large intestine and can also be transformed by these bacteria into short chain fatty acids, or SCFAs. These SCFAs can supply energy to our intestinal cells and thereby help lower our risk of intestinal problems, including our risk of colon cancer.
Tackles blood sugar
Given its good fiber content, its ability to provide many B-complex vitamins including vitamins B1, B5 and folic acid, and its notable protein content (about 5-6 grams per cup), corn is a food that would be expected to provide blood sugar benefits.
Sufficient fiber and protein content in a food helps prevent too rapid or too slow digestion of that food. protein and fiber also help prevent too rapid or too slow uptake of sugar from the digestive tract up into the bloodstream. Once the uptake of sugar is steadied, it is easier to avoid sudden spikes or drops in blood sugar. http://www.whfoods.com/genpage.php?tname=foodspice&dbid=90
Vellai Chola Dosai/White Corn Pancake
- vellai cholam/white corn – fresh kernels- when removed – 2 cups
- ulundham paruppu/dehusked black gram – 1/2 cup
- vendhayam/fenugreek seeds – 1/2 tsp
- uppu/salt – to taste
- yennai/oil – to make dosais
white corn – soaked them for 15 mins. as I had refrigerated them the previous night
Method of Preparation
- Wash and soak dehusked black gram and fenugreek seeds in enough water for 2-3 hrs or if the weather is not too hot, can soak overnight
- Grind the black gram-fenugreek with fresh white corn kernels together in a grinder/blender to a smooth and fine paste
- Mix enough salt and the batter is ready to make dosais
- The extra batter should be kept refrigerated for further use
- Make hot Dosais and serve with vengaya thuvayal /onion chutney or any chutney of choice
- After the dosais, more/buttermilk which is the diluted version of yoghurt with salt is served as coolant
- The buttermilk aids in digestion.
- If one is using dried corn, soak overnight like the black gram
- Dry red chillies can be ground together with the soaked ingredients for a spicy taste
- Chopped shallots mixed to the batter or spread over the dosai while cooking adds a different flavor to the pancake
- Any chutney of choice, but preferably with garlic, that would aid in digestion suits well
- The chutney can also contain shallots that would aid in cooling the system.
- Buttermilk is highly preferred with asafoetida to avoid gastric problems and also acts as a coolant.