Time taken: 45 minutes (other than soaking & grinding)
Sweet corn is so popular that it is being used in almost all salads and also in the preparation of parathas which i have already put up on this blog. I have also put up corn curry, corn vada to name a few. It can be eaten roasting on the charcoal and sprinkle with a little salt, chili powder and the chat masala which will be out of the world and is a time pass chat dish for one and all. I tried out this dosa too and tasted great to add to the long list of dosas on this blog. Here is my version of this dish.
What you need to have:
1. Sona masooree raw rice – 1 cup
2. Fenugreek seeds – 1/3 teaspoon
3. Sweet corn kernels – 1/2 cup
4. Green chili – 1 or 2
5. Ginger – 1 teaspoon (chopped)
6. Onion chopped – 1/4 cup
7. Cilantro chopped – 2 Teaspoons
8. Salt – as needed
9. Olive oil – as needed to fry dosa
10. Dosa skillet -1
Other ingredients of sweet corn dosa
What you do with what you have :
1. Sort out corn kernels from the whole corn and keep it aside. Chop ginger, onion , cilantro fine and keep it aside.
2. Soak raw rice and fenugreek seeds in water for about 3-4 hours. Grind it in the mixy along with sweet corn kernels ginger, green chili . chopped onion to a fine consistency adding water in steps so that the dosa batter is adjusted to a falling consistency. Add salt as needed also add chopped cilantro.
3. Place a dosa skillet on low/medium flame. Splash a little olive oil on it and rub it with a coconut coir and splash a little water on it. Splash a laddle of dosa batter on the skillet in a circular manner and close it with a lid. The wholes appear and sides of the dosa is roasted to brown. Corn dosa being cooked
Makes 10-12Time taken: 45 minutes ( other than soaking and grinding) Good to remember: 1. Use quality rice for flavour and taste. 2. Grind to a fine consistency to turn the dosa crispy. 3.No need to ferment at all. 4. Dosa batter should be watery to make thin and crispy dosas. 5. Relish it instantly to avoid it from turning soggy later.