This recipe was first introduced to me by my Chithi. She is a wonderful cook who keeps trying varieties. I have heard of many recipes of tomato dosa but I found no recipe matching this dosa’s taste. Come let’s make tangy red tomato dosa 🙂
- Idly/Dosa Rice-1 cup
- Whole white urad dhal-Handful
- Red chilly-2
- Shallots-1/2 cup(chopped)
- Salt-to taste
- Oil-To cook
Wash and soak the rice,dhal and red chilly for a minimum of 3 hours.
Wash tomato thoroughly and finely chop them.
Grind the soaked rice,urad dhal and red chilly without adding water.
When the rice is coarsely ground add the chopped tomatoes.
When there are no coarse particles left,you can switch off the grinder/mixer and transfer it to bowl.
Add some water and make the batter slightly flowing.
Add chopped shallots and salt to the batter.
Heat dosa pan and spread the batter to make dosa.
Close the dosa pan with a lid and steam cook dosa on first side.
Turn sides and cook the other side.
Repeat the same for the remaining batter.
Serve it only hot.
The quantity of tomato depends upon your taste and sourness of tomato.
Adding “Naatu Thakkali” would enhance the taste of dosa.
Onion Chutney/Coconut chutney would be a great combination.
Making dosa immediately after grinding is preferred. If you would like sour taste,leave the batter for 2 hours before making dosa.
Water has to be added very carefully. Don’t make it runny as the dosa would stick to the pan.
The dosa has to be cooked with one side closed and then turned. Slow flame is advisable.
When you make this for babies less than 1 year,skip salt.
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