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    Home » Breakfast

    Last Updated: July 17, 2020 | First Published on: October 20, 2010 by Hari Chandana Ponnaluri

    Mokkajonna Dosa ~ Corn Dosa

    8 shares
    Ingredients :Corn Kernels : 2 cups
    Raw Rice : 1 cup
    Green Chillies : 3 to 5
    Ginger : 1 inch piece
    Salt to taste
    Oil

    Method :Wash and soak the rice for 4 to 5 hours and grind into a paste and set aside. Grind the corn kernels along with green chillies and ginger into a smooth paste. Mix the rice batter, corn paste and salt with water and make into dosa batter. Heat a tava or non stick pan. Pour one ladle batter on the pan and spread evenly. Pour a little oil around the edges. Fry both sides of dosa on medium flame. Remove from the tava and serve hot with chutney.

    Other Names : Mokkajonna Dosalu, Sweet Corn Dosa, Makai Dosa, Makka Dosai.

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    8 shares

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    Comments

    1. Ananda Rajashekar says

      October 20, 2010 at 8:39 pm

      how healthy and you done them just right….slurp 🙂

      Reply
    2. Nitha says

      October 21, 2010 at 2:33 am

      delicious dosA…

      Reply
    3. Sukanya says

      October 21, 2010 at 4:18 am

      Iam definitely going to try this. I love dosa and adding corns is a nice variation.

      Reply
    4. Gayathri's Cook Spot says

      October 21, 2010 at 5:04 am

      Haven't heard of corn dosas. Looks lovely and yummy.

      Reply
    5. Prathibha says

      October 21, 2010 at 5:21 am

      Nice recipe dear..Corn gave lovely color to the dosa..

      Reply
    6. Pari says

      October 21, 2010 at 1:38 pm

      Very nice. Looks really good.
      FOODELICIOUS

      Reply
    7. Srimathi says

      October 21, 2010 at 7:50 pm

      I like this simple dosa recipe. Must the rice soak 5 hrs? I was thinking of making it.

      Reply
    8. Gayathri Ramdas Sreekanth says

      July 22, 2011 at 7:12 pm

      Always on the look out for variation of easy breakfast recipes..This seems to be one ! So do you think it will be ok if I make this with frozen sweet corn kernels?? And I am assuming the batter can be used up immediately and needn't be kept overnight/fermenting etc..?

      Reply
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    I’m Hari Chandana Ponnaluri, the creator, recipe developer, and photographer of Blend with Spices, a food blog where I share flavorful, approachable, and authentic vegetarian recipes from India and beyond..

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