Grind corn coarsely in a blender and keep ¼ cup whole for texture.
In a bowl, mix besan, ground corn, whole corn kernels, onion, green chilli, ginger, coriander leaves, spices and add water gradually to make a smooth, pourable batter.
Heat a non-stick pan, grease lightly with oil, pour a ladleful of batter and spread gently like a pancake.
Drizzle a few drops of oil on the sides, then cook on medium flame until golden and crisp on both sides.
Enjoy with green chutney, ketchup, or yoghurt.
