I am in verge of making variety dosa. Here is the cholam/corn dosa. This dosa does not require fermentation but it would be more tasty if you leave the batter at room temperature for 3 hours and then make it. But again leaving it for 3 hours is just a suggestion and not mandatory.
Sorghum/ Cholam- 1 kg
Black gram- 250 gm
Pearl onion- 1 cup
Pepper corn- 1 tsp
Salt- as per taste
Curry leaves- a few
Water- 2 cups
- Soak corn with black gram for 4 hours.
- Grind corn along with water onion, curry leaves, pepper, salt.
- Leave the corn- batter for 3 hours and heat a tawa.
- Make corn dosa and serve hot with Ridge gourd chutney.
Other Idly Recipes: Other Dosa Recipes:
Aval Idly Aapam
Green Idly Adai
Kanjeevaram Idly Milaga Dosa
Soft Idly Ragi Dosa