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4 MINS delivery
Corn Dosa
Serves 4
40 mins
150 Kcal
Corn dosa is the ultimate twist on your classic South Indian favorite. This corn dosa recipe is the perfect amalgamation of tradition and rendition. It's a perfect brekafast, quick snack, and sometimes even dinner. Made with fresh corn kernels ground into a smooth batter and spiced just right, these dosas are naturally gluten-free and packed with flavor. The sweetness of the corn pairs perfectly with the tangy chutneys and spicy sambhar, creating a medley of flavors that's totally binge-worthy. What makes this recipe a winner is its simplicity—you don't need to soak or ferment anything for hours. Just blitz your corn, mix in a few pantry staples, and you're ready to spread the batter on a hot tava for that iconic dosa crisp. Whether you're a dosa purist or someone who loves to experiment, corn dosa will definitely win a spot on your favorites list. Serve it hot and crispy, straight off the pan, with your go-to chutneys or a dollop of butter for that extra indulgence. This recipe of corn dosa is all about keeping things easy, tasty, and absolutely wholesome, making it a must-try for every foodie out there!
Ingredients required for Corn Dosa
- 1 cup corn
- 1/2 cup idli rice
- 1/4 cup urad dal
- Salt
Cooking steps for Corn Dosa
- 1Corn Dosa is the breezy, golden-crisp delight you didn't know you needed—simple, flavorful, and a total game-changer for your dosa game.
- 2This corn dosa recipe brings a fresh twist to a classic South Indian favorite, making it an absolute must-try for breakfast or anytime cravings.
- 3Start by soaking 1 cup of fresh or frozen corn kernels, 11/2 cups of idli rice, and ¼ cup of urad dal in separate bowls for about 4-6 hours.
- 4This soak time is the secret to that smooth, silky batter.
- 5Once they've soaked, drain the water and toss everything into a blender.
- 6Blitz it all together until it turns into a smooth, slightly thick batter—feel free to add a splash of water if needed, but don't overdo it; we're going for just-right consistency here.
- 7Transfer the batter to a large bowl, stir in a pinch of salt (or to taste), and let it rest for about 6-8 hours or overnight to ferment.
- 8This is where the magic happens—the batter gets all airy and tangy, perfect for those crispy edges and soft centers.
- 9When it's go time, heat a flat, non-stick dosa tawa or griddle over medium heat, and grease it lightly with oil.
- 10Pour a ladleful of batter onto the hot tawa and spread it in a circular motion to form a thin, even layer.
- 11Cook until the edges start to lift and the underside turns a gorgeous golden brown.
- 12Flip it if you like your dosa a bit crispier on both sides, or skip flipping for that classic dosa texture.
- 13Serve these golden beauties hot off the tawa with your favorite accompaniments—coconut chutney, tomato chutney, or a steaming bowl of sambar.
- 14Each bite is a mix of earthy corn sweetness, perfectly balanced with that tangy fermented flavor.
- 15This recipe of corn dosa is perfect for lazy weekends, quick breakfasts, or even fancy brunch vibes with a unique twist.
- 16Whether you're a dosa pro or just starting out, this dish is guaranteed to win over your taste buds and have you flipping for more!