Tomato Dosa
Tomato dosa is an unique no-ferment tangy and spicy dosa recipe made with a blend of rice, lentils, ripe red tomatoes and dry red chillies
Equipment
- Standard Measuring Cups & Spoons
- Cast Iron Dosa Tawa
Ingredients
- 1½ cup Idli Rice
- ¾ cup Dosa Rice
- ½ cup Urad Dal
- ½ cup Toor Dal
- 3 tbsp Channa Dal
- 7-8 Ripe Tomatoes medium sized
- 2 tsp Methi or Fenugreek Seeds
- 7-8 Byadagi Red chillies
- 1-2 Green Chillies
- 2 sprigs Curry Leaves
- ¼ tsp Asafoetida or Hing
- 3 tbsp Chopped Fresh Coriander Leaves
- Salt to taste
- Oil or Ghee for cooking
Instructions
- Wash the rice and dal . Soak the rice and all the dal together along with the fenugreek seeds and dry red chillies for around 4 hours.
- Drain the water from the soaked rice and dal. Chop the tomatoes roughly. Add the soaked rice and dal to mixer in batches along with some of the chopped tomatoes, green chillies and curry leaves and grind to a fine batter. Do not add water while grinding, the juice from tomatoes should suffice.
- Repeat the grinding process for the remaining rice, dal and tomatoes.
- Transfer the ground batter to a container, add salt and hing. Add fresh chopped coriander as well. You could rest this batter for 1 hour before making dosas. If you are in hurry, can make dosa immediately too.
- Adjust the consistency of the dosa batter before making the dosa. The batter should be thicker than the regular dosa batter and thinner than the adai dosa.
- Heat a cast iron dosa tawa. Spread some oil over hot tawa. Sprinkle some cold water on tawa, let it sizzle. Now pour a ladle of tomato dosa batter on tawa and spread it thin. Drizzle some oil and cook on medium flame.
- Once the sides start browning, flip the dosa and cook the other side.
- Once the other side is also cooked, apply some ghee on the crisp side, and flip it again and just cook for 10 seconds. This makes the dosa super crisp. Avoid this step if you prefer moderately crisp dosa.
- Serve hot with chutney of your choice. Continue making the remaining dosas.
Notes
- Use well ripe red tomatoes for this recipe to get the best colour and taste.
- Combination of idli rice and dosa rice gives the perfect ratio of softness and crispness to the dosa. You could also make this dosa just with dosa rice if you do not have idli rice. You can also use red rice for this recipe.
- Byadagi red chillies enhance the red colour of the dosa, so try using this variety of chilli or Kashmiri red chilli in the batter. If you are using the spicier variety, reduce the quantity to 3 or 4.
- Note not to add water while grinding the batter as the tomatoes will release it's juice. You can always add water later after grinding the batter to adjust the consistency as required.
- Though it is not required to ferment this dosa, but resting the batter for one or two hours after grinding yields best results.
- Preferably use cast iron tawa for making this dosa and cook on medium flame
- Adding some ghee towards the end of cooking will make the dosa further crisp.