Corn Dosa

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1 cup sweet corn kernels (makai ke dane)
5 tbsp besan (bengal gram flour)
1/2 tsp green chilli paste
2 tbsp finely chopped coriander (dhania)
salt to taste
oil for greasing and cooking

For Serving
coconut chutney
green chutney


  1. Blend the sweet corn kernels in a mixer till smooth.
  2. Transfer the sweet corn mixture into a bowl, add all the remaining ingredients along with approx. ¼ cup of water and mix well to make a batter of dropping consistency.
  3. Heat a non-stick tava (griddle) and grease it using a little oil.
  4. Pour a ladleful of the batter on the tava (griddle) and move the spoon in a circular motion to make a 150 mm. (6”) round dosa.
  5. Smear a little oil around the edges and cook on a medium flame till the dosa turns light brown in colour from both the sides.
  6. Fold over to make a semi-circle or a roll.
  7. Repeat with the remaining batter to make 3 more dosas.
  8. Serve immediately with coconut chutney or green chutney.