Corn Flakes 150g

In a large bowl, mix 1 cup of cornmeal with sugar, salt and vanilla extract. Add water, a little at a time, and keep stirring until the batter becomes smooth. Add more water if necessary if the batter is too thick as you want the consistency of your batter to be similar to that of idli batter. Line a baking tray with foil or parchment paper and grease lightly with oil or spray. Pour the prepared batter on this tray and spread it out evenly to make a thin layer of about 1/3 to ¼ inches. With 1 teaspoon of water mix the remaining ½ cup of cornmeal. Mix until the mixture starts looking like breadcrumbs Sprinkle the breadcrumb mix on top of the other batter in the tray. Place the tray in the middle rack of a preheated oven at 350 degrees for about 10 to 15 minutes. Lower the heat down to 250 degrees and remove the tray from the oven. Let it cool for a while and then crack this batter into small flakes with your hands. Place the tray again in the oven for 45 minutes or until the flakes become golden and crispy. Serve these with milk once they have completely cooled down and dried. Store the remaining flakes in an airtight jars or airtight containers in a cool dry place away from sunlight.