Corn Dosa made from corn and rice are so thin,crispy,flavorful and of course super yummy and easy… Everyone loved them to the core at my home. Now these sweet corn dosa have entered my regular breakfast menu list. The best part is they need no fermentation !!
  1. Wash and soak rice for 3-4 hours.
  2. Seperate the corn seeds from the cob .
  3. Grind corn ,chilli ,jeera  and salt along with rice.
  4. Grind them to a nice smooth batter. Take the ground batter to a vessel.
  5. Add water generously such that the batter attains running consistency ( like milk ).
  6. Heat a tawa or nonstick pan. When the tawa is hot , rub it with a drop of oil using an onion piece.
  7. To the hot tawa pour a ladle full of corn dosa batter in circular motion.Start pouring the batter from the outside rim of tawa to inwards center of tawa. As the batter is thin ,it will become lacy .( The method of pouring this dosa is similar to rava dosa)  .Smear few drops oil around the dosa.
  8. Lid the tawa and cook it on a medium flame.Cook till bottom side starts to turn golden brown.Once it becomes crisp ,just fold and serve . No need to flip .
  9. Serve hot Corn dosa with coconut chutney / sambar / chutney powder  .
Recipe Notes


  1. If you want you can add a chunk of onion while grinding.
  2. Rubbing onion to the hot tawa imparts nice flavor to the dosa as well prevents dosa from sticking to the tawa. This tip holds good while making any dosa.
  3. If you want you can grind the dosa batter previous night and keep in fridge and use to make dosas next morning. But remember no need to ferment .
  4. If you are finding difficulty spreading dosa, make the batter little thick and spread like normal dosa. But they won’t turn that crispy.

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Love ~Smitha