According to the Whole Grains Council, fresh corn is usually classified as a veg

etable and dried corn (including popcorn) as a grain.

Corn is a whole grain if the bran, germ, and endosperm are all left intact, just
like whole wheat. If the corn is milled or degermed to remove the bran and germ
, then it is a refined grain. http://blogs.extension.iastate.edu/foodsavings/201
3/07

Of course, if one has dried corn, replace in place of fresh corn in this recipe
and soak with the lentil for 4-6 hours, grind to a smooth batter and let it fer
ment overnight and make pancakes. (Target sort of justified isn t it).
Still, I am courageous enough to post this under a whole grain dosai- with two
things in mind1. the very kind readers who don t oppose
2. the goodness of fresh corn that gives equal nutrients to fit as a whole grain
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Interesting facts about white corn

White maize is biologically and genetically very similar to yellow maize, al

though there is a difference in appearance due to the absence of carotin oil pig
ments in the kernel which otherwise cause the yellow colour of the grain. Produc
tion conditions and cultivation methods are largely identical.
Among the individual geographical regions of the developing countries, white
maize production is of paramount importance in Africa. In this region, which pr
oduces about one-third of the global white maize crop, it represents about 90 pe
rcent of the total regional maize output. The main producers include Kenya, Mala
wi, Tanzania, Zambia and Zimbabwe, countries in which white maize represents bet
ween two-thirds and 90 percent of total cereals production. Other important prod
ucers of the region include Egypt, Ethiopia and Nigeria, where white maize const
itutes from 15-35 percent of total cereals production. In these latter countries
, white maize rivals in importance other cereals, such as wheat, rice, millet an
d sorghum. http://www.fao.org/docrep/w2698e/w2698e03.htm#TopOfPage

Corns come in various colours among them, the yellow corn, common on the cob; wh
ite corn is more chewy. But makes very good pancakes. I have already posted chol
a dosai/corn dosai with milled yellow corn the powder version. see
http://dosaik
al.com/2012/05/24/chola-dosaiyellow-corn-flour-pancake/
This one is with fresh white corn. Here in Cambodia, the markets are filled with
yellow and white corns. Depending on the season, sometimes yellow and sometimes
white is in bulk.
I like the yellow ones to be pressure cooked as a snack with salt and pepper, th
e yellow corn, the more chewy among the two is preferred as dosai/pancake.
White Corn Dosai can be made with white corn alone as the ingredient without bla

ck gram, blended with water and salt to make a batter. Dosai comes out good, but
should administer caution while spreading in the pan.
The one I have made in this post is with the combination of dehusked black gram
as in Idly or Plain dosai. Since I have used fresh white corn, I soaked the blac
k gram alone with fenugreek seeds. After grinding the batter, fermentation is no
t needed. The batter might become sour or even go waste as the fresh white corn
would get spoilt soon.
IMG_6570
A Few Health Benefits of Corn
Anti-oxidant
You can get health-supportive antioxidant benefits from all varieties of corn, i
ncluding white, yellow, blue, purple and red corn. But recent research has shown
the antioxidant benefits from different varieties of corn actually come from di
fferent combinations of phytonutrients.
Corn is actually a unique phytonutrient-rich food that provides us with well-doc
umented antioxidant benefits. In terms of conventional antioxidant nutrients, co
rn is a good source of the mineral manganese. But it is corn s phytonutrients that
have taken center stage in the antioxidant research on corn. Different varietie
s of corn highlight different combinations of antioxidant phytonutrients.
Fibre
Corn is a food that gives us plenty of chewing satisfaction, and its high ratio
of insoluble-to-soluble fiber is partly the reason.
Digestive properties
Recent research has shown that corn can support the growth of friendly bacteria
in our large intestine and can also be transformed by these bacteria into short
chain fatty acids, or SCFAs. These SCFAs can supply energy to our intestinal cel
ls and thereby help lower our risk of intestinal problems, including our risk of
colon cancer.
Tackles blood sugar
Given its good fiber content, its ability to provide many B-complex vitamins inc
luding vitamins B1, B5 and folic acid, and its notable protein content (about 56 grams per cup), corn is a food that would be expected to provide blood sugar b
enefits.
Sufficient fiber and protein content in a food helps prevent too rapid or too sl
ow digestion of that food. protein and fiber also help prevent too rapid or too
slow uptake of sugar from the digestive tract up into the bloodstream. Once the
uptake of sugar is steadied, it is easier to avoid sudden spikes or drops in blo
od sugar. http://www.whfoods.com/genpage.php?tname=foodspice&dbid=90
Vellai Chola Dosai/White Corn Pancake