Corn Pancakes with Lime Yoghurt

Ingredients

Yoghurt mixture - 

	1/2 cup plain yogurt
	1/2 teaspoon minced jalapeno chili
	1 teaspoon grated lime zest
	salt and pepper to taste

Pancakes - 
	
	1/2 cup cornmeal
	1.33 cups chicpea or all-purpose flour
	2 to 3 jalapeno chilies, coarsely chopped
	3 tablespoons sugar
	1 tablespoon coriander seeds
	1 teaspoon garam masala
	1 teaspoon salt
	3 cups corn kernels
	1 cup water
	1 tablespoon baking powder
	3 tablespoons chopped cilantro
	1 tablespoon oil
	additional lime, cilantro, or finely minced red capsicums as a garnish.

Method - 
	Combine cornmeal, flour, peppers, sugar, coriander seeds, garam masala, salt and 1.5 cups of corn kernels.
	Add 1 cup of water or so and mix into a batter (original recipe calls for food processor).
	Let sit for 15 minutes.  Add remaining 1.5 cups of corn kernels, bakign powder, cilantro and 2 teaspoons of oil
	into the batter.
	In a warm pan fry pancakes using 1 tablespoon for each pancake.  Cook until golden brown on each side (4-5 min).
	Top each pancake with a teaspoon of lime yoghurt and minced red capsicums.