Jowar- Rice- Fresh Corn Dosa.

“Jowar- Rice- Fresh Corn Dosa” served with chutney … it’s the season of fresh corn and the market is flooded with these … here is a soft with crisp textured delicious dosa filled with healthy fiber … easy to prepare and comes out well too … Yummilicious …

** Corn kernels, Corn on Cobs, you see them everywhere. The market, streets are all flooded by vendors selling them at very cheap price. The push cart vendors on street sell them all roasted well on coal and the aromatic smell of it rises up on air making everybody go ahead and purchase a few. Well, as hubby simply loves them he purchased quite a lot and brought them home to my dismay, now I needed to crack my brains how to finish them off. After roasting a few of them on gas flame and removing the kernels to add them in preparing of alvati and a few other dishes like salad etc. there were still a few left.

** Well, I had tried sannapolo a few years back, which turned out fantastic so went ahead with it too. But there was still some left over, so prepared sweet corn soup for dinner and after relishing it there still remained a lot of them, looks like they never wanted to end. That is when I thought of preparing dosa with addition of ukdo tandul/ boiled rice along with millet.  As ukda rice always needs to be soaked for more time, I soaked it overnight ground the same and next morning along with other ingredients. The dosa came out very well, very soft within and crisp textured outside, a delicious dosa filled with healthy fiber that tasted awesome.

** Here is my very own recipe for “Jowar-Rice- Fresh Corn Dosa” … my style of preparation … try it, sure to be loved by all in your home …

** Wash and soak 1 cup of white boiled rice/ ukada rice/ ukdo tandulu for about 6-8 hours or overnight in plenty of water. Once again, wash well and drain off the water, now add in about one handful of of patal povu (thin beaten rice/ patla poha) to this and mix well.

** Note : I have used white boiled rice/ ukada rice/ ukdo tandulu here for preparation of dosa as I need to finish off the stock. However you can use an normal rice like, surti kollam or vada kollam rice too, in which case you just need to soak it for about 2-3 hours. 

** Keep this aside for 15 minutes, so that the poha gets softened. There is no need to add water, as the water in rice will be enough or you can sprinkle some water if you find that the rice has drained all water, in all see to it that the poha gets softened.

** Note : You can skip addition of poha if you do not want to do so, I add it as it gives softer textured dosas with less addition of coconut or skip off addition of the same too. I learnt this method from my eldest sister who always adds poha for all dosas/ bhakri preparations.

** In a wet grinder or electric mixer grinder add rice- poha mixture with 1 cup of water or more if necessary and grind to rava-textured paste. Add 2-3 tblsp of freshly grated coconut (soyi/ nariyal) and one cup of corn kernels/ jolu and further grind to a very smooth texture.

** Remove the batter in a bowl and add in about 1 cup of Jowar/ Sorghum flour little by little while you keep mixing. Add more water gradually as you mix the flour to get at thick Idly batter consistency. Add salt (namak/ meeta) to taste, mix well, cover and keep it aside.

** In a mixer grinder or vegetable chopper add 4-5 green chillies (tarni mrisanga/ hari mirchi), 1 inch size ginger (alle’/ adrak), 6-8 curry leaves (kadipatta/ karbevu), handful coriander leaves (kothambari pallo/ dhania) and just crush it using pulse mode.

** Do not add water while grinder or grind on high speed the above to a paste we just need it coarse crushed you can use the pestle for the purpose too. Add this along to the batter in the vessel and mix well, keep it covered aside just for 20 minutes.

** Note : Resting time of 20 mins should be given for batter to settle as jowar flour is added later and it needs a bit of soaking to get softened. The batter can be kept immediately in air tight container in fridge for 24 hours and used after thawing for 20-30 mins.

**. Batter is not to be fermented, so it’s ready for use. Mix well in clockwise direction as rice settles at the bottom of batter when allowed to rest, so it is absolutely must to do so. Check thickness and add water if necessary, the batter should be of idly batter consistency.

** Heat a Iron tava to full heat, you may use any tava. Once hot, lower the heat to minimum, apply oil+ghee all over the tava. Rub tava lightly with a tissue paper so that the tava gets evenly coated with oil. Do not rub of the oil from tava just spread it with the tissue evenly.

** Note : I always use Oil (tel) + ghee (toop) in the ratio of 1:1 for removing of dosa, bhakri etc. The results are fantastic unlike if used single, so just give it a try. I learned this method from my Amma (Mom) who always had them mixed and kept ready in bowl to be used.

** Using a deep rounded ladle that holds about ½ cup of batter, pour it on the center of the tava and then with the rounded bottom gently spread it into a round thick dosa of say about 6-8 inches in diameter gently, do not press the ladle too much on tava or it will tear.

** Note : Do not worry if the batter when spread on tava looks thick in consistency, it gets settled down to thinner texture when fried and you get the correct consistency dosa, even I got worried at first but it turned out well, so try one dosa out and adjust accordingly.

** Raise the heat to medium and sprinkle some oil+ghee all round the rim of the dosa and some on the top too. Let cook till the bottom side is done and the upper surface too cooked and not wet to touch, now gently with dosa spatula loosen and flip it over.

** Let cook on the top side too, this dosa is cooked on both sides, when done remove with spatula and check out that both sides are done if not cook for few more minutes. Do try to get the upper and lower sides slightly crisp as shown in the picture.

** Gently remove the dosaa and put it on a serving plate and then proceed to remove rest of the required number of dosas with the batter in similar way. Season the tava and rub with tissue paper every time to ensure that the dosa comes off perfectly and crisply done.

** Note : The heat when adding on dosa on tava should be minimum, that is low, then it should be raised to medium and cooked throughout on medium heat, you may check and raise or lower the heat to maintain as required taking care to see that dosa is not burnt.

** “Jowar-Rice- Fresh Corn Dosa” is done and ready to be served. Dosas always tastes best when served hot just out of the tava akong with some spicy chutney or any curry or bhaji or any other side dish of your or family’s choice, so do remember to serve them.

** I always love to relish dosas with a little bit of fresh homemade butter/ loni or godda ravo/ jaggery syrup and I always serve myself a large tablespoon of the same, while hubby prefers spicy coconut chutney or any pickle with dosas and off course a strong tea is must.

** In all definitely a delicious tummy filling breakfast with loads of fiber in them and is sure to keep you going for long hours before hunger pangs hit. Try it, it is not only tasty but healthy too, and you should make your family the habit of eating good home cooked food always.

** There are many “Dosa” and "Chutney" varieties in my Blog, do go through them in leisure and try them out and enjoy with your family. They are all very tasty, tried and tested in my own kitchen, query if any can be mailed/ commented in blog to me.