In a mixer grinder add the fresh corn kernels and green chilli. Grind it to a smooth paste. Transfer the paste to the mixing bowl. Add semolina, gram flour, rice flour and chopped spinach. Add oil, black pepper powder, and salt and mix well.

Mix well. The water released from corn paste and spinach would help to make the batter. However, if you required add a tbsp or more of water and adjust the consistency of the batter.

Heat a non stick pan. Grease corn leaves with oil. Take one leaf and place batter around 1-2 tbsp on the greased side of the leaf. (Place batter as per the size of the leaf. Spread a thin layer of batter.). Cover with the other greased side leaf the batter from top.

Make it similarly with other leaves.

Cook on medium heat till the leaves become brown from both the sides. Try to lift the top leaf, if it leaves the batter, then the panki is cooked and ready to serve. Serve it hot along with leaf covered on it.

If you do not have leaf then just spread the batter on the pan like pancake as shown and apply oil and cook from both the sides till golden and serve.