1 1/2-cup rice 150 grams corn cobs
50 grams ghee 1/4-cup grams dal flour
1/2 tbsp. Lemon juice 1-cup milk
1-cup cilantro leaves 1/4-cup coconut, grated
1 tbsp. -green chili paste Salt
1 tbsp. Mustard seeds 1/2 tbsp. Cumin seeds
Shift grams dal flour and rice flour. grate corn.
Melt ghee in a pot. Add mustard seeds when they crackle put cumin seeds. Add corn and sauté for 5 minutes. Pour milk. Keep for 5 minutes and remove. Mix both the flours slowly stirring. Mix salt, green chili paste and sugar. Mix well and leave for 3-4 hours.
Mix eno salt in the mixture and stir for 5 minutes. In a pot boil water put a ring. Grease plate and pour the corn mixture. Steam for 15 minutes cut them into pieces and serve with chutney.