28 October, 2019
Sweet Corn Dosa | Musukina Jolada Dosa |
ಮುಸುಕಿನ ಜೋಳದ ದೋಸೆ | ಜೋಳದ ದೋಸೆ |
Made dosay/dosa by putting sweet corn/musukina jola and it was yummy, tasty with good red color, and had spongy texture too.
But still want to try this yummy dosay using red rice or ragi instead of white rice. Will do that soon and shall update the recipe here.
Here I’m sharing the sweet corn dosay recipe made using white rice also and also along with some more healthy stuffs
Today I made walnut chutney to go with this dosay. In the original walnut chutney recipe I have put amla to get that sourness, whereas today I have put grated raw mango. So got one more variation in making walnut chutney.
Please do check other types of dosay/dosa recipes ragi masala dosay , instant wheat flour dosay , Kakatiya special dosay , fenugreek leaves dosay , dalia dosay , rave dosay , chakuli/sponge dosay , ragi flour dosay , healthy dosay , Potato dosay , chocolate dosay , rave adai dosay , masale dosay , lentils-Pulses masale dosay , mixed veggies Uttapa , vermicelli/shavige Uttapa , Red rice dosay, open butter pudi masala dosay , davanagere benne dosay , avarekalu masala dosay , ragi set dosay , uddina kalina set dosay , instant sorghum flour dosay , beetroot masala dosay , brown rice set dosay , ragi rave dosay , millets masala dosay , millet-mixed lentils dosay , whole sorghum dosay , whole sorghum ragi dosay , home made powdered mix masala dosay , whole ragi dosay , instant rave masala/plain dosay , whole green gram dosay , jack fruit dosay , fruit (pineapple) dosay , instant dosay using green gram-rice ,
Ingredients : measuring cup used – 250 ml
- Rice (sona masoori) – 1 cup
- Sweet corn kernels – 1 cup
- Sago/sabudana/sabbakki – 1/2 cup
- Split black gram/urad dal/uddina bele – 1/3 cup
- Rice flakes/poha/avalakki – 1/4 cup
- Fenugreek seeds/methi/menthya kalu – 1 tsp
- Salt – to taste
- Water to grind (1/2 cup or little more)
- Oil to roast/toast the dosay
PROCEDURE :
- Rinse well all the ingredients, put enough water and let them soak for minimum 5 to 6 hours
- Then grind into a fine paste using little water at a time, transfer to a vessel, cover and keep it for overnight to get fermented
- Heat the tawa, make dosay by sprinkling oil, roast/toast on both the sides and serve
Below you can have a look at the pic as well as recipe of Walnut amla/Indian gooseberry chutney –
