Tomato Dosa
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!
Ingredients
- ¾ cup Raw Rice
- ½ cup Idli Rice
- ¼ cup Urad Dal
- 3 tablespoon Toor Dal
- 3 tablespoon Chana Dal
- 3 tablespoon Poha
- ½ teaspoon 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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