Zesty Zucchini Corn Cakes- Rustic Style!

Ingredients-

• ½ cup cornmeal
• ¼ cup besan/ chickpea flour
• 1 cup warm water
• ½ teaspoon turmeric powder
• ½ teaspoon cumin seeds
• ½ inch fresh ginger root, peeled and grated
• 2 small cloves of garlic, grated
• ½ teaspoon red chili powder (or to taste)
• 1 teaspoon roasted cumin seed powder
• Salt to taste
• 1/2 teaspoon baking soda
• 1 small zucchini sliced thin
• ¼ cup roasted corn kernels
• ¼ cup grated Parmesan cheese
• 2 teaspoons oil

To make the Zesty Zucchini Corn Cake- Rustic Style!

1. Mix together the cornmeal and besan. Add the warm water and stir well so there are no lumps. Add the turmeric and cumin seeds, stir and set aside for a minimum of 15 to 20 minutes.
2. Add the grated ginger and garlic, chili powder, the cumin seed powder, salt and baking soda. Stir well.
3. To an 8 inch well- seasoned cast iron pan or a nonstick pan on medium heat add ½ teaspoon of oil and swirl it around.
4. Reduce heat to low. Arrange half of the zucchini and corn and sprinkle with a tablespoon of the Parmesan cheese. Pour ½ of the cornmeal and besan batter over it. Drizzle ½ teaspoon of oil around the corn cake.
5. Cover and let it cook on low for 7 to 8 minutes or until a toothpick inserted comes out clean to show that it is cooked all the way through.
6. Flip the corn cake using a plate to invert and then slide it back into the pan. Cook on the other side for a minute or so for a crisp coat.
7. Sprinkle with additional Parmesan cheese (optional) Serve with spicy green chutney or ketchup!
8. Repeat with the other half of the ingredients.

For a vegan option- you may totally skip the Parmesan cheese.