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CORN HADWA


 

INGREDIENTS:

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

 

 

PREPARATION:

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 45 minutes.

Serve warm with the chutney and tomato sauce.

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