3 cup corn seeds 3-4 bread slices
1-tbsp. corn flour 1-cup plain yogurt
2-cup corn flour 1-tsp. pepper powder.
Crush corn in the mixture. Mix corn flour and plain yogurt to make a batter.
Cover and leave for 3-4hours.
Now mix 1-tbsp. corn flour, salt, pepper powder and wet bread slices. Smash
them well and mix them in the batter.
Heat a griddle. Spread the batter quickly into a thin pancake. Add oil from
the side. Roast on both the side and serve warm with chutney.