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+ servings

Tomato Dosa

Gayathri Vijayakumar
Make this flavourful and tangy Tomato Dosa for breakfast. These dosas are mildly spiced with red chillies and Kashmiri chillies. Best served with chutney and sambar!
Prep Time 4 hours
Cook Time 10 minutes
Resting Time for Fermentation 8 hours
Course Breakfast
Cuisine Indian
Servings 16 Dosas

Ingredients
  

  • 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

Instructions
 

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.
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