corn dosa

Corn dosa recipe, Broken corn dosa, Sponge dosa

Corn dosa / Corn rava sponge dosa/ Sponge dosa with corn is a soft, spongy and healthy dosa prepared with broken corn rava and whole urad dal. Yes just 2 ingredients and voila delicious breakfast is ready. This nutritious broken corn sponge dosa tastes great with any spicy chutney/ tiffin sambar. As mentioned in earlier post I have already posted 3 recipe using corn rava like cornmeal upma, Corn Idli and Corn rava puttu. With this same batter you can make idli and dosa both will turn out super soft and spongy giving a break from regular idli and dosa. So let’s get to the making!!
broken corn dosa

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corn dosa recipe 


Corn dosa recipe, Broken corn dosa, Sponge dosa
Serves 4
Print
Prep Time
8 hr
Cook Time
20 min
Total Time
8 hr 20 min
Prep Time
8 hr
Cook Time
20 min
Total Time
8 hr 20 min
Ingredients
  1. 1. Corn rava/ Cornmeal – 1 cup
  2. 2. Whole urad dal – ¼ cup (white)
  3. 3. Water – ½ cup (approx. for grinding)
  4. 4. Salt – to taste
  5. 5. Oil – to make dosa
Note
  1. * 1 cup = 235 ml
Instructions
  1. In a bowl add corn rava/ cornmeal and whole white urad dal. Wash it well until you see clear water. Soak the mixture in enough water for 2 to 3 hours.
  2. After 2 to 3 hours of soaking in a blender add soaked corn rava and urad dal and grind it thick batter just like regular idli batter. Do not add more water as the idli batter consistency will change.
  3. Since the quantity is small I used my blender to grind. Remember to pause the grinding every now and then as the blender will get heated up fast.
  4. Now add salt to the batter and mix well with hands. Transfer it to a bowl and let it ferment for 8 hours or overnight. Keep the batter in warm place for fermentation.
  5. In the morning you will notice the batter with nice fermented aroma with all the bubbles.
  6. If you are going to make idli with the batter then thick batter should work, for dosa transfer required amount of batter to a bowl add little water to make semi thick batter to get sponge dosa. Heat a tawa, pour a ladle of batter in tawa and spread it thick like medium sized pancake. The holes in dosa indicate perfect fermentation of batter. Drizzle some oil in the sides and cook in medium flame. When sides brown flip dosa gently and cook the other side too in medium flame. When the both sides look done transfer it to a plate and serve it hot with sambar/ spicy chutney.
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How to make Corn dosa with step by step images


  1. In a bowl add corn rava/ cornmeal and whole white urad dal. Wash it well until you see clear water. Soak the mixture in enough water for 2 to 3 hours.
  2. After 2 to 3 hours of soaking in a blender add soaked corn rava and urad dal and grind it thick batter just like regular idli batter. Do not add more water as the idli batter consistency will change. Since the quantity is small I used my blender to grind. Remember to pause your grinding every now and then as the blender will get heated up fast.
  3. Now add salt to the batter and mix well with hands. Transfer it to a bowl and let it ferment for 8 hours or overnight. Keep the batter in warm place for fermentation.
  4. In the morning you will notice the batter with nice fermented aroma doubled in quantity with all the bubbles. Mix well.
  5.  If you are going to make idli with the batter then thick batter should work, for dosa transfer required amount of batter to a bowl add little water to make semi thick batter to get sponge dosa. Heat a tawa, pour a ladle of batter in tawa and spread it thick like medium sized pancake. The holes in dosa indicate perfect fermentation of batter. Drizzle some oil in the sides and cook in medium flame. When sides brown flip dosa gently and cook the other side too in medium flame. When the both sides look done transfer it to a plate and serve it hot with sambar/ spicy chutney.
    sponge dosa

 

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