3-4 cups corn seeds 2-cups cream of rice
� cup chana dal flour � cup plain yogurt
� cup coriander leaves 2-tsp. green chili paste
� tsp. mustard seeds oil
curry leaves 1-tbsp. sesame seeds
Add plain yogurts to the cream of rice. Add warm water to make the
liquid batter. Keep it aside for 5-6 hours.
Grind the corn seeds. Add coriander leaves, sesame seeds, chili paste and salt.
Mix well. Heat oil in a frying pan, add the mustard seeds, and curry leaves. Add
the corn mixture and rice batter. Pour in a tray. Cook in the oven at 350 F for
Serve warm with the chutney and tomato sauce.