Locals make tortillas with fresh corn and cheese together which makes it soft and non sticky. After having used many kinds of replacements for cheese, I discovered that coconut flakes work the best for a vegan version. So here it is.
- 3 Cups Fresh Corn
- 1/4 Cup Dry Coconut Flakes
- 1/2 Cup Corn flour
- Grind fresh corn and coconut flakes together. At this stage you can add herbs of your choice. Today I added basil and big oregano. Transfer to a bowl.
- This batter will be watery according to how tender the corn was. To make the batter a bit thicker add corn flour little by little and keep mixing. Do not turn it into a dough, it still needs to be like a batter just a bit thicker.
- Spread on a hot greased pan, turn once cooked on one side. Takes around 8-10 minutes. Do not heat until it is too dry. It looks soft or doughy but once removed from the pan it hardens a bit more. Since this is fresh corn it does not have to be cooked too much. It should feel like a soft thick crepe, like Uttapam.
It was part of today’s lunch: Grated carrots and radishes, Parsley pesto, Mixed greens, Masoor Daal with Moringa leaves.