Monday, March 27, 2017

Corn Rava Dosa

          Today's recipe is going to be another dosai or dosa, Corn Rava Dosa. This is an instant dosa, in the sense, the ground batter doesn't need fermentation. I have used Corn Rava or Corn Semolina for making these dosas. The corn semolina is a little coarse, so needs some soaking and grinding to make dosas. The dosas turned out really good and tasted good with a spicy chutney..

Need To Have

  • Corn Rava - 1/2 cup
  • Whole Wheat flour/Atta - 1/2 cup
  • Varagu Flour/ Kodo Millet Flour - 1/2 cup
  • Curd/Yogurt - 1/4 cup
  • Onion - 1/2 a medium size, chopped finely
  • Green Chilly - 1, chopped finely
  • Curry Leaves - 15, roughly chopped
  • Chopped Coriander Leaves - 2 tablespoons
  • Black Peppercorns - 1 teaspoon
  • Cumin Seeds/Jeera - 1 teaspoon
  • Salt - 1 teaspoon


          Take the corn rava, wheat flour and millet flour and soak them in the curd and 1 and 3/4 cups of water for 2 hours.

          After 2 hours of soaking, grind the mixture.

          Coarsely pound the pepper and cumin seeds and add it along with the onion, green chilly, curry leaves and salt to the ground batter and mix, now the batter is ready. Heat a pan, grease it, and pour the batter, in a circular motion from the outside towards the inside and tilt the pan for spreading the batter, fill in the holes with some batter. Drizzle some oil, cover and cook till the bottom turns golden brown, flip it and cook the other side till brown spots appear. Remove and serve them warm with any spicy chutney or sambar.

If you don't have millet flour, you can add rice flour in its place.
The batter should have the consistency of a rava dosa batter or thin pancake batter.
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