Corn balls

Ingredients 

Sweet corn( boiled) - 1 cup

Besan - 1/2 cup

Rice flour - 1/2 cup

Corn flour- 1/4 cup

Onion - 1

coriander leaves

Chilli powder- 1/2 tsp

Oil- for deep frying

Salt - as per requirement 

Method 

1. Coarsely grind the sweet corn kernels.
2. Add the other ingredients except oil.
3. Mix well. Make small balls and deep fry till golden brown.
4. Serve with pudina raita or ketchup.

Notes 

     Can also keep a small piece of cheese in the center while making balls.

 

Barnyard millet dosa

Ingredients

Barnyard millet - 2 cups
Urad dal - 1/2 cup
Rice flakes - 1/2 cup
Salt - to taste
Fenugreek seeds- 1 tsp

Method

1. Wash barnyard millet 2 times.
2. Soak all the ingredients separately in sufficient water (except salt) for 2 hours
3. Grind dal, rice flakes and fenugreek seeds to a smooth paste with required amount of water.
4. Grind the millets to a fine paste. Mix both pastes together.
5. Add sufficient salt. 
6. Let it ferment for 6-8 hours or overnight.

Notes 

• Make sure the batter is not runny. 

Thalipeeth

Ingredients

Besan - 1 cup
Atta - 1/2 cup
Jowar flour -1/2 cup
Onion - 1
Methi leaves - 1 small bunch
Green chilli - 1
Jeera - 1/2 tsp
Ginger - 1/2 inch piece
Cooked rice - 1/2 cup
Oil - 1.5 tbsp
Salt - as per requirement

Method

1. Wash and chop methi leaves finely.
2. Grind ginger, chilli and jeera.
3. Mix all ingredients except oil.
4. Add water and knead into a dough.(it will be a little sticky.)
5. Apply oil to a kadai or a tawa. Take a small ball and press in with your fingers into a roti.
6. Keep the kadai on the stove. Switch it on and cook on a low flame.
7. Turn around and cook again.

Rice cutlets

Ingredients

Cooked rice - 1 cup
Boiled potatoes - 1 1/2
Besan - 1 tbsp
Green chilli - 1
Red chilli powder- 1tsp
Turmeric powder-1/4 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Onion - 1
Garam masala -1/2 tsp
Salt - as required
Coriander leaves
Oil- 2tbsp

Method

1. Mix all the ingredients except oil.
2. Make patties and shallow fry on both sides till brown.
3. Serve hot with pudina raita or ketchup