Spicy Steamed Corn Cakes

I was going to do a post complaining about the incessant rain we’ve been having and bemoan that there have barely been enough sunny days in a row to finally get out and mow without getting stuck in the mud.

garden

garden

 

 

 

 

 

 

 

I was going to complain about the winds that scattered twigs, sticks and branches all over the yard which had to be picked up before I could mow. I was especially going to complain about the wind knocking out the power for 12 long hours.

 

I was going to complain some more about another storm that came through last night, this time with hail mixed in.

 

rain

 

The fact that the forecast of 100% chance of rain today didn’t materialize didn’t make the soggy ground any more pleasant to work in. Since I was already in “complain mode” it was just an excuse to heap more complaint on the killjoy weather forecasters.

garden

garden

garden

 

These spicy, steamed corn cakes, however, have temporarily distracted me from my lamentations.

steamed cornbread

 

I’ve been wanting to try making steamed cornbread for awhile now. It took two tries to get it right. The result of the first attempt was dense and dry but the flavor was good, thus warranting another go at it.

I decided to use idli molds for steaming the corn cakes, and that decision brought to mind Dhokla, one of my favorite Indian snacks. I have used the idli molds for making dhokla.

sweet chili, ginger, sesame dipping sauce

 

Khaman Dhokla is a light, moist and spongy steamed cake made of chickpea flour and semolina. It is slightly sweet and at the same time a bit tart with the flavors of green chilis, cilantro, asafetida and mustard seeds. I decided to incorporate those flavors into my steamed corn cakes.

Ingredients I used were:

  •  self-rising yellow cornmeal
  • turmeric
  • pinch of ENO fruit salt*
  • pinch of baking powder
  • cilantro/jalapeño flavor concentrate*
  • black mustard seeds
  • chopped curry leaves
  • ginger paste
  • shredded coconut
  • sweet pickled jalapeños
  • asafetida (asafoetida)
  • avocado oil
  • lemon juice
  • water

*ENO, as far as I can tell, is essentially sodium bicarbonate and is used as a leavening agent and as medicine for indigestion. I have no idea why it is called fruit salt.

ENO

 

*Cilantro/jalapeño flavor concentrate was made by blending cilantro and jalapeños with white balsamic vinegar then straining it. This was some I had frozen.

cilantro/jalapeño concentrate

 

I first mixed together the dry ingredients: self-rising yellow cornmeal, turmeric, ENO and baking powder.

 

I briefly fried the mustard seeds, curry leaves, asafetida, ginger and coconut in avocado oil before adding them along with the sweet pickled jalapeños to the dry ingredients. I rinsed the skillet with water, lemon juice and cilantro/jalapeño concentrate and mixed the batter with it.

steamed cornbread

steamed cornbread

steamed cornbread

steamed cornbread

steamed cornbread

 

I poured the batter into the greased idli molds and let it steam under a lid for about 18 minutes.

steaned cornbread

steaned cornbread

steaned cornbread

 

They didn’t look done but they were.

steaned cornbread

 

The steamed corn cakes tasted phenomenal hot out of the steamer. They were everything I had hoped for, soft, moist and flavorful, very much reminiscent of dhokla.

steamed cornbread

steamed cornbread

 



 


10 thoughts on “Spicy Steamed Corn Cakes

  1. Holy crap! You guys are either going to float away or blow away! I hope your garden survives… I’m betting everything is loving all this fresh rain and is going to just explode in growth when it all finally stops. This will all pay off hopefully!

    The spicy corn cakes sound like they are intense little flavor bombs! All of those powerful flavors coming together… They are probably so unique tasting!

    Liked by 1 person

    1. The plants in pots and raised beds have indeed benefitted from the rain, although a bit torn up by the wind and hail. Plants in the clay ground have suffered and some may not make it. I would trade my clay for your sand any day.

      The corn cakes really are flavorful with all those Indian flavors.

      Liked by 1 person

      1. Man! That’s a huge bummer some plants might not make it. Hoping everything pulls through for you! 🤞🏻🤞🏻🤞🏻 And that the sun comes out and the wind dies down.🙏🏻🙌🏻🙏🏻

        Liked by 1 person

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