Being north Indian, dosa is a speciality in my house. It’s made occasionally and when I make it means somebody in my family has demanded for a break from the regular meal.
I generally prefer to make dosa in which no fermentation is required. When one of my blogger friend Nalini did the dosa theme in cooking carnival for full one month, I bookmarked almost all her recipes and tried couple of them as well. Now I’m making dosa/ idli once a week at least.
This week my theme in blogging marathon is tawa recipes. Number of things were crossing my mind to make this or that. Finally I decided to make South Indian dishes for all three days under tawa recipes.
Once I had read about corn dosa in a magazine, so thought of giving it a try. I’m happy that I tried it as all in my family loved it to the core. The best thing about this dosa is, it needs no fermentation. I didn’t even need to soak rice and dal for a longer period. I used idli rava in place of rice. I soaked dals and rava for about 15 minutes and ground to a paste. Within half an hour my corn dosa was on table to be devoured.
On to the recipe now….do try it.
I am sending this recipe for Blogging Marathon #70 Week 3 Day 1