Corn dosai made with dried corn (maize), rice and urad dal as ingredients. Just three ingredients for making this delicious dosai.
I have been told to try this recipe a couple of years back by my BIL, but somehow I missed the recipe or I was confused with lots of doubts. Again last week my friend Sugapriya sent me a voice note that she had prepared chola dosai. She sent me the outcome of the recipe too as pictures. She made paniyaram with the same batter too.
Not with sweet corn, the good old corn, firm and flavourful one we use for making corn bhutta / sutta solam. Maize, we used to enjoy as kids. If you have excess of this corn as fresh ones, just peel it off and dry it for couple of days (or can use it as such too if old) and utilize to prepare the dosa or paniyaram.
I heard using popcorn kernels never gets ground, so please avoid using the dried corn we get in shops for popcorn.
Corn dosai , makka sola dosai
Ingredients
- 1 cup Corn/ makka cholam
- 1 & 1/2 cup Idli rice
- 1/4 cup Urad dal
- Salt – As needed
Instructions
- Soak maize, rice and urad dal together for 2 hours. Grind it to a smooth batter in mixie or wet grinder.
- Mix salt and set aside for 5-8 hours. It should ferment like regular dosa batter.
- Adjust the batter consistency so that it is not too firm, have to be in pouring consistency so that it can be spread easily just like idli dosa batter.
- Heat a dosa pan and pour required amount of batter (2 ladles) and spread to thin dosa.
- Drizzle oil over and cook both sides for a minute or two by flipping.
Notes
- My friend said she fermented only 4 hours but she is residing in hot humid weather.
- You can make paniyaram also with the same batter.
- I felt adding 1/2 tsp of methi seeds will give more softness in the dosa. Next time am going to try that.
- Few of you asked if fersh corn can be used. I suggest to dry it for couple of days and use it.
Corn dosai , makka sola dosai method
- Soak corn, rice and urad dal together for 3 hours.
- Grind it to a smooth batter in mixie or wet grinder. Mix salt and set aside for 8 hours. It should ferment like regular dosa batter. Adjust the batter consistency so that it is not too firm, have to be in pouring consistency so that it can be spread easily just like idli dosa batter.
- Heat a dosa pan and pour required amount of batter (2 ladles) and spread to thin dosa. Drizzle oil over and cook both sides for a minute or two by flipping.
Serve hot with dosai, chutney
HI Rajeswari, Is it fresh/frozen corn or dried corn(like what we get for making popcorn at home) that is soaked with rice and urad dal?
You can use fresh corn by drying it for two days. I used the popcorn corn. It was bit hard to grind.
I tried with popcorn corn too. I found it was not grind properly. Is 2 hours soaking time is enough?
Even if you soak popcorn corn for more hours, it remains same. But even then rava consistency not an issue.
I tried the corn dosa…Better u just corn soak separately nd first grind in mixi after u transfer the paste to grinder it will come smooth..
Thanks for the tip Harini