Today I am going to share with you 2 versions of tomato dosa. One is my mother's version, which is instant. You can prepare that if you have idli or dosa batter at home. Suppose you do not have idli or dosa batter at home, then you can opt for the second recipe. Personally I prefer the first one.The second one is good but should be taken hot. I do not like tomato dosa batter prepared with rice alone as I feel the dosa is not soft. Today we will learn how to make tomato dosa following our easy recipe.
|Soft and tasty tomato dosa with onion chutney|
Dosa Batter - 2 1/4 cup
Tomatoes (medium sized ripe ones) -2
Green chillies - 1-2
Jeera/cumin seeds - 1 tsp
Ginger - 1 inch piece
Dry grind jeera first coarsely, then add tomatoes, ginger, green chilli and grind to a fine paste adding little salt.(dosa batter already has salt in it)
Mix this with the dosa batter nicely. Our tomato dosa batter is ready. Now we will make dosa. You can add a little finely chopped coriander leaves if preferred.
Heat a non stick tawa or an iron tawa, add a drop of oil and rub with half an onion.(this is done to prevent the dosa from sticking to the tawa)
Pour 1 ladle of batter in the center and spread it in a circular motion.
Drizzle a tsp of oil around the dosa. Once the dosa is cooked to some extent, flip it over to the other side.
Cook the other side also well and serve hot with any chutney or just idli podi.
Thakkali Dosai recipe -2
Par boiled rice - 1/2 cup
Raw rice - 1 1/2 cup
Urad dal (whole urad dal without skin) - 1/4 cup
Poha/ aval/ flattened rice/beaten rice - 1/2 cup
Tur dal - 2 tsp
Fenugreek seeds - 1 tsp
For grinding separately
Tomato - 2
Green chilli - 3-4
Jeera/ cumin seeds - 1 tsp
Pearl onions - 4-5 (optional)
1.Soak all the above ingredients for 3-4 hours except poha. You can soak poha 15 minutes before grinding.
2.Grind separately tomato, green chilli, cumin/jeera seeds and pearl onions to a fine paste. Keep it aside.
After soaking, grind 1 along with poha to a smooth paste. Then add 2 to the ground batter and grind both together for a few minutes. Add salt needed.
Let the batter ferment for 5 hours. Then you can use the batter to make tomato dosa as explained above.
I have tried this method many times. The dosa is very tasty and soft but should be taken hot.
Note - If you like pepper flavor, you can substitute green chillies with whole black pepper.
Both the pictures are dosa made from the first method.
More instant dosa recipes
If you are new to making dosa, then check out my basic dosa recipe on how to make dosa
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