Fresh Corn Quinoa Dosa

• Vegetarian
• Gluten free

• Produce

  • 1 inch Ginger
  • 3 Green chilies
  • 1 Sprig Green onion, fine
  • 2 tbsp Onion, fine

• Pasta & Grains

  • 1/2 cup Quinoa

• Baking & Spices

  • 1/2 cup Rice flour
  • 1 Salt

• Nuts & Seeds

  • 5 Corn on the cob - corn seperated from cob, Fresh
  • 1 tbsp Cumin seeds / jeera

• Dairy

  • 1 Oil or ghee

Found on rasaswaad.com

Description

Ingredients

• 5-6 Fresh Corn on the Cob - corn seperated from cob
• 1/2 Cup Quinoa
• 1/2 Cup rice flour
• 3-4 Green Chilies
• 1 Tbsp Cumin seeds / Jeera
• 1 Inch Ginger chopped
• 1 Sprig Green Onion chopped fine
• 2-3 Tbsp Onion chopped fine
• Salt to taste
• Oil or Ghee as needed

Directions

• Take the fresh corn, remove the husk, wash it and separate the corn from the cob. I bowl a large mixing bowl, place a smaller bowl or glass in the middle of the bowl inverted. Place the corn on top of the smaller bowl or glass and run the run from top to bottom of the corn to separate the corn from cob. This way the corn can be collected directly from the bigger bowl without creating any mess. Add these corn kernels to a mixer/blender, add quinoa, rice flour, salt, green chilies, ginger and cumin and grind it to a fine paste. Add water little by little as needed to make the consistency like a dosa batter. Now transfer back to the bowl, add green onion and onion and mix well. Heat a non-stick tava or pan, add a laddle of this batter when its hot and ready and cook until it golden brown and little crispy. You can make thick or thin dosa, but dont try to make very thin ones as it wont be possible. Else you have to add more rice flour to it. Tweet the recipe accordingly and as needed according to your taste. Add oil and flip to other side and cook until golden brown again. Repeat these steps for making rest of the dosa. Enjoy these yummy dosa as is or with chutney or sambar or any side of your choice.