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
1 small tomato
3 - 4 green chillies
1/4 cup fresh shredded coconut
1 onion, finely chopped
1 small tomato, chopped
2 - 3 tbsp finely minced cilantro
1 tsp cumin seeds
Ingredients for dosa making:
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.
* 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".