Preparation Time: 5 minutes;
Cooking Time: 5 minutes;
Serves: 1 (2-3 small dosas/chila);


  • Sweet corn kernels (Makai ke dane): ½ cup;
  • Bengal gram flour (Besan): 1 ½ tablespoon;
  • Diabetacare Wheat germ (sprouted) flour: 1 tablespoon;
  • Green chili paste: ½ teaspoon;
  • Finely chopped coriander: ½ tablespoon;
  • Oil for greasing and cooking: 1 ½ teaspoon;
  • Salt to taste;

Mixed vegetable sambar or coriander chutney


    • Blend the sweet corn kernels in a mixer till smooth
    • Transfer the sweet corn mixture into a bowl. Add all the remaining ingredients along with ¼ cup of water and mix well to make a batter of dropping consistency
    • Heat a non-stick tava (griddle) and grease it using a little oil
    • Pour a spoonful of the batter on the tava (griddle) and move the spoon in a circular motion to make a 150 mm (6”) round dosa/chila
    • Smear a little oil around the edges and cook on a medium flame till the dosa/chila turns light brown in color from both the sides
    • Repeat with the remaining batter to make 2 more dosas/chila
    • Serve hot

Nutritive Value for 1 Serving:

Energy: 281.5 Kcal, Protein: 9.5g, Carbohydrate: 25.6g, Fat: 8g

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