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Corn Dosa
Indulge in the vibrant flavors of South India with this delightful Corn Dosa, a perfect fusion of taste and health. Made with fresh sweet corn, this quick and easy breakfast option is a treat for the senses. The crispy, golden-brown dosa showcases the natural sweetness of corn, enhanced by the spicy kick of green chilies and the warming essence of ginger. Traditionally enjoyed by families for generations, dosas have graced breakfast tables across South India, and this no-fermentation recipe makes it an inviting choice for a last-minute meal. Serve these delicious dosas with a side of creamy coconut chutney and hearty sambar for a truly authentic experience that will transport you to the bustling streets of Chennai.
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
- In a blender, combine the fresh sweet corn, chopped green chilies, and ginger. Blend until you achieve a smooth and creamy paste.
- 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.
- 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.
- 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.
- 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.
- Using a spatula, fold the dosa in half or roll it up. Repeat the process with the remaining batter to make more dosas.
- Serve the hot dosas immediately with coconut chutney and sambar for dipping.
Tips
- For a colorful twist, add finely chopped vegetables like bell peppers or spinach to the batter.
- If you prefer a spicier dosa, increase the number of green chilies or add a pinch of red chili powder.
- Serve with a side of fresh coconut chutney, which can be made by blending fresh coconut, green chilies, salt, and a dash of lemon juice.
Dietary Information
Servings: 4 Dish Type: Breakfast Prep Time: 15 minutes Cook Time: 20 minutes Calories: 180 Fat: 6g Carbs: 26g Protein: 4g Sodium: 250mg Sugar: 2g
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