Tomato Dosa is an easy and delicious breakfast. You can serve these crispy dosas with chutney, sambar, or idli milagai podi for a filling and wholesome meal.
Dosas are my favourite. As a South Indian, I grew up eating dosas almost every day. You can serve them with various side dishes, which are super easy to make. For every meal, I could eat crispy dosas and tomato chutney.
Besides traditional dosas, I enjoy trying different varieties as well. Tomato dosa is one of my favourites. These Dosas are mildly spiced with red chillies and Kashmiri chillies. With the addition of tomatoes, the taste is so tangy and flavourful. Also, I love how bright and beautiful these dosas look.
About the recipe
If you are a Dosa lover, you can never get bored or tired of eating them. But, on a few days, even dosa lovers would enjoy some variations. Try these Tomato Dosas to have an exciting and interesting variety of Dosa.
As much as I love Dosas, I love tomatoes too. Whenever I make dosas, I make some Tomato Chutney on the side. Irrespective of what I make for others in the house, I always prefer making at least a small quantity of Tomato Chutney to satisfy my taste.
I am also a fan of Uthappam, and Tomato Uthappam is one of my favourites. I top my Uthappam batter with finely chopped tomatoes, green chillies and coriander leaves. It tastes too good. On one such day, when I planned to make this Uthappam, I got the idea of adding a few tangy tomatoes to the dosa batter and loved the outcome. From then on, Tomato Dosa has been a regular dinner in my kitchen.
With the addition of Rice & Dal, these tomato dosas resemble the texture of another South Indian Special Breakfast item, Adai. These dosas are filling, healthy and wholesome.
You can have these Dosas for breakfast, lunch, or dinner, or they can be had as an early snack. They can also be packed in lunchboxes. I am sure kids would love these Dosas. Tomato Dosas may not stay crispy in the lunchbox but would still taste good with a delicious side dish.
How to make Tomato Dosa
Add raw rice, idli rice, urad dal, toor dal, chana dal, poha and fenugreek seeds to a bowl. Wash these ingredients multiple times and soak them in enough water for 4 hours.
Drain the soaked water. Add the ingredients to a blender jar or wet grinder and make a batter by adding water little by little.
Transfer the batter to a clean container and let the batter ferment for 8 hours or overnight.
Grind medium-sized, ripe tomatoes, red chillies and Kashmiri red chillies. Make a fine puree. Add this puree and the required amount of salt to the dosa batter. Mix well. Now the batter is ready to make Tomato Dosas.
Heat a dosa tawa on medium flame. Pour a ladle full of batter and spread it out evenly. Once the bottom of the dosa start cooking, add a spoonful of oil or ghee around the edges of the dosa.
Let the bottom of the dosa turn golden brown and crisp. Flip it to the other side and cook again for a minute.
Remove the dosa gently, fold and serve it immediately.
This tomato dosa does not require any side dish. Since we add chillies to the batter, there is enough spice and flavour. But for most of us, no South Indian Breakfast is complete without chutneys and sambar on the side.
Serve these Tangy Tomato Dosas with Tiffin Sambar, Tomato Thokku,
Poondu Chutney, and Kovakkai Thogayal. These crispy dosas also taste great with some spicy Idli Podi.
To have a more filling breakfast, serve these Tomato Dosas with
South Indian Potato Masala or Potato Peas Kurma.
Dosas are best when cooked and served immediately. This is how the crispiness of the dosas is retained.
If you have leftover Idli Dosa Batter, you can use that to make these Tomato Dosas. Make the tomato puree, add it to the dosa batter, and make crispy tomato dosas.
After adding the Tomato puree to the Dosa batter, you can store it in the refrigerator for a day. Beyond that is not advisable. I would suggest you make Dosa batter in bulk, store it in the refrigerator and add the tomato chilli puree when you want to prepare the dosas. This way, the freshness is retained, and the consistency of the batter remains good.
Use a good quality, well-seasoned cast iron or a high-quality nonstick pan to make the best, crispy dosas.
To make thin, golden brown and crispy dosas every time, you must have the dosa pan at the right temperature. The dosa pan should be on low to medium heat when you pour and spread the batter.
If the batter is thin after adding the tomato puree, add some rice flour to the batter to make it thick. This is optional but helps in getting excellent crispy dosas.
Make sure you grind the tomato to a very fine puree. This helps in spreading the batter evenly.
You can add paneer or potato filling to these delicious tomato dosas.
While making the tomato puree, you can add garlic if you like the flavour.
This Tomato Dosa batter can be used to make Uthappam too. Add desired toppings like onion, coriander leaves, grated carrots, grated paneer, cheese etc.
Other recipes you may like
If you are looking for more breakfast recipes, try my Ven Pongal, Bread Masala Toast or Almond Flour Pancakes.
You can try the South Indian special Tomato Rice recipe if you are a Tomato lover like me!
- 3/4 cup Raw Rice
- 1/2 cup Idli Rice
- 1/4 cup Urad Dal
- 3 tbsp Toor Dal
- 3 tbsp Chana Dal
- 3 tbsp Poha
- 1/2 tsp Fenugreek Seeds
- Salt as needed
- Water to soak and grind
- Ghee or Oil to make dosas
To make the Tomato Puree
- 3 medium Tomatoes
- 3 Red Chillies
- 2 Kashmiri Red Chillies
Make Dosa Batter
- Add raw rice, idli rice, urad dal, toor dal, chana dal, poha, and fenugreek seeds to a bowl.
- Wash multiple times, thoroughly. Soak the ingredients using fresh water for 4 hours.
- Drain the soaked water, and add the ingredients to a blender jar or wet grinder. Add water little by little and grind the ingredients to a fine batter.
- Once the batter is done, transfer it to a container, mix well and let it ferment in a warm place for 8 hours or overnight.
Make Tomato Puree
- Add chopped tomatoes, red chillies and Kashmiri red chillies to a blender jar and make a fine puree.
Make Tomato Dosa Batter
- Mix the tomato puree with the fermented dosa batter. Add the required amount of salt to the batter and mix well.
Make Tomato Dosas
- Heat a dosa tawa on medium flame. Pour a ladle full of batter and spread it out evenly. Once the bottom of the dosa start cooking, add a spoonful of oil or ghee around the edges of the dosa.
- Let the bottom of the dosa turn golden brown and crisp. Flip it to the other side and cook again for a minute.
- Remove the dosa gently, fold and serve it immediately with chutney, sambar or idli podi.