Tomato Dosa is an authentic dosa that is made with rice and lot of tomatoes usually for dinner. Tomatoes consist of a large number of antioxidants that have been proven to fight different forms of cancer. They are also a rich source of vitamins and minerals and exert a protective effect against cardiovascular diseases. Though they have numerous benefits we seldom have this as a main menu.
I was not a big fan of this dosa until I knew that they are rich in folate, since then, I started including this in menu. This dosa is very easy to make and it doesn’t need fermenting(I love it)!! Do give this a try ☺
Oil: to make dosa
Jeera: 1 tsp
Hing: a pea sized piece or ¼ tsp
Red Chilli: 4
Coconut: ¼ cup
To Soak & Grind:
Idli Rice: ¾ cup
Raw Rice: ¾ cup
Salt: as required
Chenna dal: 1 tbsp
Oil: 1 tsp
Urad Dal: 1 tsp
Mustard: ½ tsp
Soak chenna dal in water for at least 2 hours. Keep this aside.
Clean and wash the rice and soak both the rice together for at least four hours.
In a mixie grind jeera, hing, red chilli, coconut and tomato to a fine paste.
Add rice to the ground paste and grind to a smooth batter. (Try grinding rice with the tomato juice)
Add enough salt and water and bring the batter to a pouring consistency like rava dosa batter.
Do the seasoning and mix with the batter.
Add the soaked chenna dal and mix well. You can make dosas straight away!
In a dosa tawa, make dosas like rava dosa, close and cook on both the sides.
Enjoy with ghee/butter/caster sugar/raw onions or with your choice of chutney!!
- Tomatoes and rice are added in equal quantities. But adjust tomatoes based on its tanginess.
- Increase the red chilli if you want it spicier.