Corn Dosa

Ingredients

• Fresh sweet corn (2 cups, kernels removed)
• Green chilies (2, chopped (adjust to taste))
• Ginger (1-inch piece, peeled and chopped)
• Rice flour (1 cup)
• Water (3/4 cup (adjust as needed))
• Salt (1/2 teaspoon)
• Oil (2 tablespoons (for cooking))
• Coconut chutney (1 cup (for serving))
• Sambar (1 cup (for serving))

Instructions

1. In a blender, combine the fresh sweet corn, chopped green chilies, and ginger. Blend until you achieve a smooth and creamy paste.
2. Transfer the corn mixture into a mixing bowl. Add the rice flour and salt, mixing well to incorporate. Gradually add water to achieve a pourable batter consistency. Adjust the water as needed to ensure the batter is not too thick.
3. Heat a non-stick tawa (griddle) over medium-high heat. Test the heat by sprinkling a few drops of water onto the surface; they should sizzle upon contact. Wipe off any excess water with a clean cloth.
4. Pour a ladleful of batter onto the hot tawa, using the back of the ladle to spread it in a circular motion to form an 8-inch diameter thin dosa.
5. Drizzle a little oil around the edges and over the surface of the dosa. Cook on high heat until the edges turn golden brown and the dosa becomes crisp, about 2-3 minutes.
6. Using a spatula, fold the dosa in half or roll it up. Repeat the process with the remaining batter to make more dosas.
7. Serve the hot dosas immediately with coconut chutney and sambar for dipping.