Wash and soak Brown Rice for 2 hours, Grind it thick without adding too much water to a smooth paste,

While the Rice is grinding, soak the poha (beaten rice) for 10 mins

Grind the soaked poha along with the rice batter (towards the end of the grinding time).

Transfer the batter to a bowl, beat well with a whisk, add salt , yogurt and ferment for an hour.

In the meanwhile, boil the sweet corn, and slightly grind it coarse in a wet blender

Towards the end of the fermentation time, keep a steamer for boiling

Lightly grease a steamer plate with a brush of oil.

Add the the oil, the coarse sweet corn, spice paste (ginger and chilli) and mix it well.

Add the Eno (or baking soda) to the batter and pour a few tsp of water on top of the Eno. It will froth a bit

Mix gently so as to not break the fermentation or the rise.

Gently pour to a greased plate, and steam for 15-18 mins or till a toothpick comes clean.

Cool for 5-7 mins, cut into squares and serve with Mint-Coriander Chutney.