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Tuesday, February 17, 2015

Tomato Dosas

This tomato based dosa is one of our favorites among the dosas I make at home. The tomatoes add a rich color and flavor to the dosas though they are not on the tangier side. It is not an instant kind and so needs some prior preparation like the other fermented dosas. It is not a cumbersome recipe though the list of ingredients is long. Many just go into the batter while grinding. Give it a try if you are bored of the regular dosa varieties and you would not be disappointed.

Ingredients: (for 15 dosas)

For dosa batter:
3/4 cup rice (I use extra long grain rice.)
4 - 6 tbsp chana dal / split chick peas (two handfuls)
1/4 cup urad dal / black gram (A handful)
Salt to taste
To grind:
1 small tomato
3 - 4 green chillies
1/4 cup fresh shredded coconut
To add:
1 onion, finely chopped
1 small tomato, chopped
2 - 3 tbsp finely minced cilantro
1 tsp cumin seeds

Ingredients for dosa making:
Dosa batter
Oil (I use Canola oil.)

Preparation of the batter:
* Wash and soak rice, chana dal and urad dal in plenty of water for about 3 to 4 hours. Grind it smoothly into a thick batter. Transfer the contents to a bowl, add salt and mix well. The batter rises while fermenting and so chose a bowl accordingly. Allow it to ferment overnight.(I usually soak the ingredients afternoon and grind the batter in the evening.)
* Just before ready to make dosas, grind all the ingredients mentioned under 'to grind' using a little water if needed.
* Add the above ground coconut mixture and the ingredients under 'to add' to the fermented batter and mix well with a ladle.

Dosa making:
* Heat an iron griddle or a shallow, flat non stick pan. Pour a ladleful of batter at the center and spread it with the back of the ladle to form a circle. Pour 1/2 tsp oil around the edges and let it cook on medium flame. When the bottom side turns golden brown and the surface appears dry, flip it with a spatula and pour about 1/4 tsp oil around the edges again. Cook until the other side is done as well.
* Remove with a spatula and transfer it onto a plate.
* Repeat the steps of dosa making with the remaining batter.
* Serve warm with coconut or peanut chutney.

This goes to Blogging Marathon #49, under the theme of "Indian Bread Basket".



Priya Suresh said...

This tomato dosa looks prefect to have rite now for my dinner..Love this mild tangy dosa very much.

Varadas Kitchen said...

Very interesting. All the flavors that are normally in the sides are in the dosa itself. Great option for packed lunch.

Srivalli said...

This is also my favorite dosa variety!..your dosas have come out so well Suma..

sushma said...

Have been trying to make this dosa since long time, but couldn't make a perfect one. Will try your recipe soon. Thanks

Harini-Jaya R said...

Good variation Suma. I shall try out. I am only worried about the coconut part as my husband is sensitive to fresh coconut :(

Sandhya Ramakrishnan said...

What a lovely dosai these are! I would love these anytime :)

Sapana Behl said...

Such a lovely dosa ,looks so soft and yummy.

Pavani N said...

That is one delicious twist on good old dosas. Adding tomato is an awesome idea -- will be trying this recipe real soon.