Fresh corn always reminds me of summer and college days. In our college hostel, the land near used to have lot of corn fields and we used to go there in the evenings or weekends, without our warden’s permission and without anyone at the field noticing us, and get as many as corn we could hold in our hands and run and come back to hostel, hide them under the beds and eat and njoy fresh corn. We used to even roast on our small coil stove and enjoy them with salt, chili powder and lime.
Few times few of my friends were even scolded by farmers, then we would stop for few days and again continue after. 😉
It was so much fun doing these things those days.
Now I think about those days, it kind of mixed feelings…because as soon as I remember those days I smile and makes me happy, but at the same time now I feel bad that those farmers would have been at loss and cursed us.
Anyways, that was one of those few sweet memories.
I used to eat corn even while in bangalore, used to love the corn chaat.
After coming to USA, I started experimenting more on fresh corn. I have made fritters (vada), pakoda, dosa. This is one of the new experiments.
It was awesome n yummy tasting. It can be eaten plain or with chutney or sambar or any other side of your choice.
I could not resist myself from posting this recipe, but apologize for the bad pictures. I could not grab my camera as was super hungry and it was getting late as well, so just had to take phone pics.
- 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
- 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 it's hot and ready and cook until it golden brown and little crispy. You can make thick or thin dosa, but don't 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.