Being South Indian, it’s justified that I have unparalleled love for dosa, compared to the other breakfast dishes like Idli, upma or vada. But since I came to the U.S., I became a bit lazy to prepare dosa because of the amount of prep it requires for soaking, grinding and fermenting. I sometimes either forget to soak the dal or postpone to grind it later and leave it for 2-3 days in the fridge till it goes stale. Back in India, I had a lot of time on my hands, and my mom used to help me frequently with grinding the dal, so all I had to do was cook it. And here, I stopped preparing Idli and dosa these days just because of how much prep it needs– not to mention the fermentation– or I buy the readymade batter from the Indian store and prepare it to satisfy my cravings for dosa.

Recently, my cousin was talking about this corn dosa/sweet corn dosa that she prepares quite often. She said it tastes yummy and her kids loved it. So I gave it a try and we loved it to the core! Ever since, it is on my breakfast list and I prepare it almost every week. It’s so easy to make compared to the regular dosas as there is no need of fermentation and it tastes good too. I make different versions of it every time by making small variations in the quantity of the rice flour that I add to make it soft or crispy, plain or stuffed as per my kids’ demand and mood on that day. All it takes is just 5 minutes and that’s what I love the most about this dosa. With a nice chutney by the side, it will make you love your breakfast to your heart’s content. It’s ideal for kids as lunch box snack as it tastes good even when it is not warm.

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This is an instant recipe of corn dosa, as I used rice flour instead of soaking rice and grinding it, thus makes it simpler and easy to prepare. Just grind the corn, mix it in the rice flour and curd and your dosa batter is ready. Quite simple, isn’t it?

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Sweet Corn Dosa Recipe:

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Peel off the husk and silk of the corn. Separate the seeds from the cob and wash them. You can also use the frozen ones to make it simpler. Measure the corn kernels before you grind them. It helps to know how much rice flour you can add to prepare the batter. Take a small piece of ginger, peel it off and cut it into pieces. Also wash and chop some green chilies.

Add all of them to a grinder jar and grind it into a smooth paste by adding some water to it. Also add salt to taste while grinding it. Since we didn’t boil or remove the skin of the corn, the texture of the batter will be a bit rough and grainy. And it doesn’t taste that good when you taste the batter. But don’t worry, once it is cooked on the tawa or griddle, it becomes smooth and tastes delicious.

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Put the ground batter into a large bowl or vessel and add rice flour to it. Like I said above, measurements of rice flour depend on the texture of the dosa you want to make. For a soft dosa, you need to add half the quantity of corn kernels you take. For one cup of corn kernels, I added 1/2 cup of rice flour. And to make a thin crispy dosa add double the amount of corn, like for 1 cup of corn you can add 2 cups of rice flour. So, depending on your requirement you can vary the quantity of rice flour you add. Also add some plain curd/yogurt to it. I added 1/2 cup of yogurt to my batter. Yogurt gives a nice texture and a better taste to the dosa. Mix the batter well to make sure no lumps of yogurt or rice flour are left. Add water generously to bring it into a dosa batter (running) consistency. Check the salt and spice before you prepare dosa and adjust the flavors if needed.

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Heat a tawa or non-stick pan over medium heat. Sprinkle some water on the tawa to check if it is hot enough to prepare dosa. Rub the tawa with a piece of onion to help the dosa lift off/scale off the pan easily. Once the tawa is hot, pour some batter onto it and spread it in a circular shape. Drizzle a few drops of oil around the dosa.

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You can also add any fillings like cheese, paneer, onions, coriander, potato or tomato curry or any other filling if you want to. Cook till the bottom of the dosa turns golden in color and flip. Cook on the other side for a few seconds. Fold it and remove from the pan. Transfer it onto a plate and serve along with some nice chutney. I made onion chutney to eat with this Corn dosa. This combination was extremely delightful. The crispy, golden brown edges, the soft centre enriched with the unique taste of sweet, sweet corn, and the deliciously tart Onion Chutney by the side…..Well, now you’ve the perfect recipe for the next time you want an instant, hassle-free Breakfast Recipe! 😀

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Check out the recipes of other appetizers, salads, main courses, chutneys & pickles , quick meals and desserts on my blog!

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