3-4 cups corn seeds 2-cups cream of rice
½ cup chana dal flour ¼ cup plain yogurt
¼ cup coriander leaves 2-tsp. green chili paste
½ 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 45 minutes.
Serve warm with the chutney and tomato sauce.