Sweet corn, multi grain dosa/ Corn wheat rice dosa

In the current situation of everyone staying at home to maintain social distancing, one ‘mantra’/ practice that many of us are following and should follow is ‘cook with what you have’. No wasting of food & avoid going out to the shops/ market, where there is a possibility of getting in touch with other citizens if it isn’t really necessary. Stay home, stay safe.
At the same time, cooking healthy meal all the time is challenging too! Trying to be bit creative while cooking with the available stuffs helps in many ways! We have been taught to cook and eat with the locally available stuffs as our parents followed & still following this practice. We were used to serve with the food prepared using seasonal & local ingredients. Buying vegetables & fruits was not so common!  With this background I strongly believe in sustainability, but urban living & space constraint, following this practice isn’t easy too.
Yesterday, while I was thinking what to do for breakfast, I remembered about the whole wheat that I had in my pantry for some time now.  I had only 2 cups of it which was not sufficient. I also had few sweet corns from our neighbour’s farm. So prepared this dosa with the available stuffs, which was not only tasty but also nutrient dense!
Check below links for the recipes of

Sweet corn, multi grain dosa

Preparation time: 3-4 hours
Cooking time: 30 minutes
Serves: 12 dosas

Whole wheat – 2 cups
Dosa rice – 1 cup
Corn cob – 1
Green chilli – 1
Salt - to taste
Ghee – applying on dosa

Wash and soak wheat & rice for 3-4 hours.
Remove outer skin & fibre of corn, wash and separate the kernels.
Take soaked rice, wheat & corn kernels in a mixer jar. Add salt and green chilli.
Grind to smooth batter adding water as needed. The batter should not be runny. Keep it little thicker than regular dosa batter. Add water & adjust while making dosas if dosa turns harder.
Prepare dosa with fresh batter, don’t ferment the batter.
To make dosa:
Heat iron tava/ griddle. Apply little oil/ ghee initially. Later you should not apply oil before making dosa, if applied dosa won’t come neatly.
Take a ladle of batter, spread thin dosa like regular dosa.
Cook covered until done.
Apply ghee on top & flip the dosa to cook on medium flame until brown spots are found.
Serve hot dosa with choice of chutney.
If corn is not available, then you can avoid it.
You can add ginger while grinding and chopped curry leaves to the batter.
If unables to spread dosa , because of the oil on tave, then wipe with a clean wet piece of cloth before making dosa.
Refrigerate the left over batter to make dosa later.

Corn wheat rice dosa