Chatpata Corn Dosa with Corn Chutney


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Preparation Time: 
Cooking Time: 
Makes 4 to 14 serving


Ingredients

2 cups steamed sweet corn kernels (makai ke dane)
2 tbsp rice flour (chawal ka atta)
1 cup quick cooking rolled oats
1 tbsp finely chopped green chillies
3 tbsp finely chopped curry leaves (kadi patta)
1/2 cup finely chopped coriander (dhania)
1/2 cup finely chopped spring onions
1/2 cup finely chopped dill leaves
salt to taste
1 tsp grated ginger (adrak)
a pinch of asafoetida (hing)
1/2 tsp cumin seeds (jeera) powder
oil or ghee for greasing
water for mixing

For The Corn Chutney
1 cup boiled and cooled sweet corn kernels (makai ke dane)
2 tbsp grated fresh coconut
1 slit green chilli
1 tsp oil
3 dry roasted pepper corns
2 garlic (lehsun) cloves peeled
1/2 inch ginger (adrak)
1 firm large tomato grilled seeded skinned and chopped
3/4 cup coriander (dhania) leaves
salt to taste

Method
For the corn dosa

  1. Grind the oats to a coarse powder.
  2. Grind steamed corn into smooth texture.
  3. In a deep bowl, combine the corn,oats,rice flour,salt.
  4. Add water little by little to make a dosa batter consistency.
  5. Heat 1 tbsp oil in a pan,add chopped curry leaves,chopped onions,chopped green chilli,grated ginger and saute for a minute.
  6. Add in the dill leaves,salt,cumin seeds powder and saute for a minute.Add in a pinch of asafoetida,mix and switch off the flame.
  7. Cool and mix into the prepared corn dosa batter,and leave to rest for 10 minutes.
  8. Heat a non-stick tawa and pour a ladle full batter and rotate the tawa till it is coated on all sides.
  9. Cover and cook on medium flame for a minute.
  10. Pour 1 tsp ghee or oil along the sides of dosa ,flip and cook on other side till done.
  11. Proceed with same procedure till all batter is used.
  12. Serve hot with corn chutney.

For the Corn chutney

  1. Grind the above corn chutney ingredients into coarse paste.
  2. Add 2 tbsp water if needed.
  3. Enjoy with hot corn dosa.

Tip

  1. you may add 1 tbsp lemon juice to chutney for a tangy taste.
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This recipe was contributed by MOONBEAMS on 08 Jul 2011


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