Sweet Corn Dosa / Instant No Fermentation Sweet Corn Dosa

Sweet Corn Dosa / Instant No Fermentation Sweet Corn Dosa

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.

Corn dosa

Print Recipe
Sweet Corn Dosa / Instant No Fermentation Sweet Corn Dosa
Corn dosa
Prep Time 5 min
Cook Time 5 min
Passive Time 15 min
Servings
people
Ingredients
Prep Time 5 min
Cook Time 5 min
Passive Time 15 min
Servings
people
Ingredients
Corn dosa
Instructions
  1. Wash and soak idli rava and dal in water for about 15 minutes. If using rice, soak for about an hour.
  2. Grind rice, dals ,corns, green chilies and coconut to smooth paste.
  3. Chop onion and curry leaves finely.
  4. Add onions, curry leaves and salt to the mixture.
  5. Adjust the consistency by adding water. It should have a dropping consistency.
  6. Heat a non stick tawa and grease it with a little oil.
  7. To the hot tawa pour a ladle full of corn dosa batter and move the spoon in circular motion to spread the batter.
    Corn dosa
  8. Apply a little oil around the edges and let it cook on medium flame.
  9. Flip the side and cook on the other side as well till golden brown and crisp from both sides.
    Corn dosa
  10. Serve hot with coconut chutney/green chutney/sambar.
    Corn dosa
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I am sending this recipe for Blogging Marathon #70 Week 3 Day 1

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#70

 

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