Corn appams

Corn appams (prepared out of leftover dosa batter):

Corn or maize is a delicious foodgrain enjoyed by all. The boiled corn are used nowadays in different dishes from sandwiches to soups to gravy. Today I had with me my leftover dosa batter which I thought would utilize to make appams using boiled corn. If you do not have dosa batter, you can prepare a batter of rawa and rice flour. However, here in my recipe I haven't used any rawa nor rice flour but my leftover dosa batter already contains rice, urad dal, methi seeds. Due to urad dal, my appams raised on top very well and boiled corn gave them a delicious taste and aroma.

These appams tastes best for breakfast with tomato sauce or a coconut chutney. My child loves them in his tiffin box too.

Let's look at the recipe.

Ingredients:
Leftover dosa batter-2-3 cups
Chopped onions-2 medium
Chopped green chillies-2-4( skip for children)
Chopped coriander leaves-1 bowl
Corn-1
Salt as per taste
Sugar-2 tsp
Oil as required

Method:
Boil corn with salt. Cool and detach the kernels.
Take chopped onions, boiled corn kernels, green chillies, coriander leaves, salt, sugar and mix nicely.

Add leftover dosa batter into the above and mix evenly.
You can keep this ready appams batter in refrigerator the previous night and remove appams the next morning for breakfast.

Take appams patra, put oil in all holes and heat it. When oil is nicely hot, put a spoonful of appams batter in each hole. Close with lid and cook. Turn on other side, close and cook till done.

Serve with tomato sauce or coconut chutney.

If u do not have leftover dosa batter you can either make a batter with rawa, rice flour mixture or can soak rice, urad dal in a ratio of 2:3/4 in water for 3 hrs and grind to make a smooth batter.

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