Corn Handwa

Corn Handwa


3-4 cups corn seeds            2-cups cream of rice

1/2 cup chana dal flour      1/2 cup plain yogurt

1/2 cup coriander leaves   2-tsp. green chili paste

1/2 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.