Corn dosa recipe
1 cup sweet corn kernels makai ke dane
5 tbsp Besan bengal flour
1/2 tsp green chilli paste
2 tbsp coriander finely chopped
Salt to taste
oil for greasing and cooking
Prep. Time → 5 min
Cook Time → 15 min
1. Blend the sweet corn kernels in a mixer till smooth.
Transfer the sweet corn mixture into a bowl, add all the remaining ingredients along with approx. ¼ cup of water and mix well to make a batter of dropping consistency.
Heat a non-stick tava (griddle) and grease it using a little oil.
Pour a ladleful of the batter on the tava (griddle) and move the spoon in a circular motion to make a 150 mm. (6”) round dosa.
Smear a little oil around the edges and cook on a medium flame till the dosa turns light brown in colour from both the sides.
Fold over to make a semi-circle or a roll.
Repeat with the remaining batter to make 3 more dosas.
Serve immediately with coconut chutney or green chutney.
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