Corn Dosa - Popular South Indian Breakfast Recipe By Ruchi Bharani

  • Published on:  10/20/2014
  • Mumbai is a city which is very popular for adding its own twists and turns to the authentic flavours and cuisine from across the country. Chef Ruchi Bharani brings to your table a dosa recipe with a twist.


    1 cup yellow moong daal
    2-3 tbsp rice flour
    1 cup chopped methi leaves
    corrianer leaves
    grated cottage cheese (paneer)
    1 clove garlic
    1 onion
    1 cup boiled corn
    2 green chillies
    1 piece ginger
    1/2 tsp sugar


    To make the batter:
    - In a mixer, grind the onion, green chillies, garlic, ginger and the boiled corn.
    - After grinding a bit, add the soaked moong dal, a pinch of sugar and coriander leaves to the mixer bowl and grind well.
    - Empty the smooth batter in a bowl.
    - Add the rice flour, fenugreek leaves and salt to the batter and mix well.
    - Add little water to the batter to get the required consistency.

    To make dosa:
    - Heat the pan for a few seconds and then take it off the flame.
    - Take a spoonful of batter and spread it on the heated pan in a circular motion.
    - Then put it back on the flame on a high heat and let it cook.
    - Once the batter dries out a bit, thin out the edges.
    - Apply little ghee/oil/butter on the dosa.
    - Rotate the pan a bit so that it is well cooked from all the sides.
    - Garnish the dosa with some grated cottage cheese.
    - Serve the dosa with the chutney of your choice.

    Copyrights: Rajshri Entertainment Private Limited

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