Ingredients
1 cup sweet corn kernels (makai ke dane)
5 tbsp besan (bengal gram flour)
1/2 tsp green chilli paste
2 tbsp finely chopped coriander (dhania)
salt to taste
oil for greasing and cooking
Method
Blend the sweet corn kernels in an exceedingly mixer until sleek. Transfer the sweet corn mixture into a bowl, add all the remaining ingredients along side ¼ cup of water and blend well to create a batter of dropping consistency. Heat a non-stick tava (griddle) and grease it employing a very little oil.
Pour a spoon of the batter on the tava (griddle) and move the spoon in an exceedingly circular motion to create a a hundred and fifty millimeter. (6”) spherical dosa. Smear slightly oil round the edges and cook on a medium flame until the dosa turns brownness in color from each the edges.
Repeat with the remaining batter to create three additional dosas. Serve at once with coconut Indian relish or inexperienced Indian relish.
Ingredients
1 cup sweet corn kernels (makai ke dane)
5 tbsp besan (bengal gram flour)
1/2 tsp green chilli paste
2 tbsp finely chopped coriander (dhania)
salt to taste
oil for greasing and cooking
Method
Blend the sweet corn kernels in an exceedingly mixer until sleek. Transfer the sweet corn mixture into a bowl, add all the remaining ingredients along side ¼ cup of water and blend well to create a batter of dropping consistency. Heat a non-stick tava (griddle) and grease it employing a very little oil.
Pour a spoon of the batter on the tava (griddle) and move the spoon in an exceedingly circular motion to create a a hundred and fifty millimeter. (6”) spherical dosa. Smear slightly oil round the edges and cook on a medium flame until the dosa turns brownness in color from each the edges.
Repeat with the remaining batter to create three additional dosas. Serve at once with coconut Indian relish or inexperienced Indian relish.
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