Corn Dosa is a delightful twist on the traditional South Indian Dosa. Its unique flavour stands out. Made with white corn kernels and urad dal, it is crispy on the outside and soft on the inside. Perfect for breakfast or a light meal, Corn Dosa is best paired with your favourite chutneys and sambar. This easy-to-follow recipe will become a new addition to your homemade recipes.
About the Recipe
Corn Dosa offers a new take on the classic Dosa, bringing a unique flavour and texture. The earthy sweetness of white Corn combined with the savoury urad dal creates a well-balanced taste. This recipe stands out due to its distinctive blend of spices, including cumin, curry leaves, and dry red chillies. Fermenting the batter overnight enhances the flavour, making each Dosa a delicious treat. Whether you are new to making dosas or a seasoned cook, this recipe provides detailed steps to ensure your dosas turn out perfectly crispy and tasty.
Why You Will Love This Recipe
Corn Dosa is not just another dosa; it’s a flavorful adventure. The combination of white corn and urad dal offers a unique twist, making it a delightful change from the usual rice-based dosas. The spices add depth and warmth, making each bite an experience to savour. The fermentation process ensures a light and crispy texture, while the ease of preparation means you can enjoy this dish without much fuss.Â
Corn Dosa
Cooking Tips
Soak the corn kernels and urad dal separately for the best Corn Dosa to ensure even grinding. Gradually adding water while grinding helps achieve the perfect consistency for the batter. Ferment the batter overnight in a warm place for a better rise and enhanced flavour. Use a well-seasoned dosa tawa for easy spreading and to prevent sticking.
Cultural Context
The traditional South Indian Dosa inspires Corn Dosa but has a unique twist: it uses white Corn. Dosas are a staple in South Indian cuisine and are typically enjoyed for breakfast or dinner. This variation adds a new dimension to the traditional recipe, showcasing the versatility and creativity of Indian cooking.
Serving and Storing Suggestions
Serve Corn Dosa hot with your favourite chutneys and sambar. This recipe yields 10-12 dosas, perfect for a family breakfast or brunch. The batter can be stored in the refrigerator for up to two days, making it convenient for quick meals. Reheat the dosas on a hot tawa to regain their crispy texture.
Other Similar Recipes
- Rava Dosa
- Adai
- Moong Dal Dosa
Nutrient Benefits
White Corn Kernels are rich in fibre and antioxidants, which promote digestive health and reduce the risk of chronic diseases. Urad Dal is an excellent protein and iron source for muscle growth and maintaining energy levels.
Corn Dosa Recipe
Ingredients
- 2 cups White Corn Kernels
- 1/2 cup Whole Urad Dal
- 4 to 5 Dry Red Chillies
- 1/2 tsp Cumin Seeds
- Curry Leaves (Few)
- 2 tbsp Sambar Onions (Shallots, grated)
- Salt (ss per taste)
- Oil (as required)
Instructions
- Soak the corn kernels for 2 to 3 hours.
- Soak the urad dal for 45 to 60 minutes.
- Drain the Corn and grind it to a fine paste, adding water as required.
- Drain the dal and grind with cumin seeds, curry leaves, red chillies, and salt to a fine paste, adding water as needed.
- Grind the onions to a coarse paste and add to the dal mixture.
- Combine the corn and dal batters, mixing well.
- Set aside to ferment for 8 hours or overnight.
- Heat a dosa tawa over medium flame.
- Pour a ladleful of batter and spread evenly.
- Apply oil around the edges and cook until golden brown on both sides.
- Serve hot with chutney and sambar.
Sign up for our newsletter
Frequently Asked Questions
How do I ensure my Corn Dosa is crispy?
Corn Dosa becomes crispy when the batter is fermented correctly. Make sure to leave the batter in a warm place overnight. Using a well-seasoned tawa also helps in achieving a crisp texture. Spread the batter thinly and cook on medium heat to ensure it cooks evenly and turns crispy. Adding oil around the edges as it cooks will help the dosa crisp up nicely.
Can I use canned Corn instead of fresh corn kernels?
Corn Dosa is best made with fresh or frozen corn kernels for the best texture and flavour. Canned Corn can be used in a pinch, but it may alter the texture slightly. If using canned Corn, ensure it is well-drained to avoid excess moisture in the batter. This will help maintain the desired consistency and prevent the Dosa from becoming soggy.
What are some excellent accompaniments for Corn Dosa?
Corn Dosa pairs wonderfully with traditional South Indian accompaniments like coconut chutney, tomato chutney, and sambar. These side dishes enhance the flavours and provide a well-rounded meal experience. For a different flavour profile, pair it with a spicy peanut chutney or a tangy tamarind chutney. These combinations make for a satisfying and delicious meal.
Can I make the batter in advance and store it?
Corn Dosa batter can be made in advance and stored in the refrigerator for up to two days. This makes it convenient for busy mornings or quick dinners. Ensure the batter is stored in an airtight container to maintain its freshness. Before using, let the batter come to room temperature and stir it well. This will help in achieving the desired consistency for making dosas.
What are the health benefits of Corn Dosa?
Corn Dosa is not only delicious but also nutritious. White corn kernels are rich in fibre and antioxidants, promoting digestive health and reducing the risk of chronic diseases. Urad dal is an excellent source of protein and iron, essential for muscle growth and maintaining energy levels. This combination makes Corn Dosa a healthy choice for any meal, providing critical nutrients and a balanced diet.
