Tomato Dosa

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KONICA MINOLTA DIGITAL CAMERA                                  Ready to serve Tomato dosa with coconut chutney

How long it takes: 1 hour

Number of servings: Around 20 dosas

I love the versatility of tomato which makes it important to all cuisines and all meals. Not only does it impart a rich colour (depending on red or green tomatoes used) to the dish, it can gives a tangy edge to the taste too. From juice, raita and salads to chutneys to curry and rasam to pulav to pizzas, the tomato is ubiquitous, though amusingly kids prefer it mostly as tomato ketchup. Tomato burfi has been an unusual recipe that I previously shared, and today I’d like to share the experience of making tomato dosa. It is easy to prepare, does not need any fermentation and has been liked at home. Hope you enjoy it too.

What you need to have:

1. Sona masuri raw rice – 1 and 1/2 cup

2. Red chilly (Byadgi) – 6-8

3. Fresh grated coconut – 2 Tablespoons

4. Ginger – 1″ piece

5. Tomato – 1 bigKONICA MINOLTA DIGITAL CAMERA                                                     Ingredients of Tomato dosa

Ingredients of Garnishing:

1. Chopped onions – 1 cup

2. Chopped cilantro – A handful

3. Cumin seeds – 1 Teaspoon

4. Chopped green chilly – 1-2KONICA MINOLTA DIGITAL CAMERA                                                     Ingredients of garnishing

What you do with what you have:

1.  Soak Sona Masuri  raw rice in water for about 4 hours and drain water before grinding.

2. Wash, peel and chop onions fine. Chop cilantro and green chilly finely and keep aside along with cumin seeds as shown in image-2.

3. Wash and chop tomato and ginger and grind along with rice, red chilly, fresh grated coconut in the mixer. Add water in steps to a obtain a fine consistency. Transfer it to a bowl and add sufficient quantity of water to make the dough watery. Add the chopped onions, green chilly, cilantro, salt and cumin seeds from step-1 to it.KONICA MINOLTA DIGITAL CAMERA                                                             Tomato dosa batter

4. Place a dosa skillet on medium flame and grease it with a dash oil using a coconut coir if you have one. To check if the skillet has heated enough -splash a little water and the hot skillet should send out a sizzle. Pour a spatula of batter on the skillet and spread it in a circular manner.  If needed close it with a lid adjusting your flame.KONICA MINOLTA DIGITAL CAMERA                                                  Tomato dosa being cooked

5. When the lower side of the dosa is cooked, flip it and add a dash of oil at the circumference for crispiness.KONICA MINOLTA DIGITAL CAMERA                                         Tomato dosa being cooked on the reverse

6. Serve hot with any coconut chutney of your choice. We like it a lot, hope you do too !KONICA MINOLTA DIGITAL CAMERA                                 Ready to serve tomato dosa with coconut chutney

How long it takes: 1 hour

Number of servings: Around 20 dosas

Good to remember:

1. Use fresh ripe tomatoes for the dish.

2. The batter should be very fine in consistency like the neer dosa batter.

3. Chopped green chilly for garnishing is one’s option, but it gives a unique flavour  to dosa.

4. Make the dough watery and try out with a little quantity and later on adjust whole lot of it.

5. Quantity of water to be added depends upon the quality of rice used.

6. The texture of dosa can be very crispy only if the battery is watery.


14 thoughts on “Tomato Dosa

    Hari Chandana said:
    March 18, 2012 at 9:51 am

    Wow.. Yummy dosa.. looks delicious 🙂
    Indian Cuisine

      prathibalrao responded:
      March 19, 2012 at 9:00 pm

      Hi Hari,

      Ellidhiri????????Thumba divsa aythu nimman kan lilla blognalli??? Hope you are busy with your exams etc..,

    maayeka said:
    March 18, 2012 at 10:18 am

    Very tempting and with so nice and beautiful colour..loved the delicious and tangy dosa.

      prathibalrao responded:
      March 19, 2012 at 8:56 pm

      Hi Maaayeka,

      This dosa will be exactly like the Rava dosa except for the colour.

    Manu said:
    March 19, 2012 at 4:01 am

    Looks delicious you grind the raw rice or soak it & then grind?

      prathibalrao responded:
      March 19, 2012 at 8:55 pm

      Hi Manu,

      One has to soak Raw rice for about 2-3 hours in water and later you should grind it either in the mixy or in the wet grinder with other ingredients.

    chitra said:
    March 19, 2012 at 1:43 pm

    Love the color a lot. tempting clicks 🙂

      prathibalrao responded:
      March 19, 2012 at 8:57 pm

      Hi Chitra,

      Thanx a lot for your comments.

    radha said:
    March 19, 2012 at 4:11 pm

    Unique dish.

      prathibalrao responded:
      March 19, 2012 at 8:58 pm

      Hi Radha,

      It is although a unique dish is an easy one for starters as well.

    vyshnavi said:
    April 11, 2012 at 10:29 pm

    do we need to soak rice before grinding it if so how long

      prathibalrao responded:
      April 12, 2012 at 5:19 pm

      Hi Vaishnavi,

      Thanx a lot for your keen observation . Sorry, and that part of the text in the recipe was left over by mistake and thanx once again to you. The answer to your question is one has to soak rice in water for about 3-4 hours. The rest please go thru the recipe. I hope i have made myself clear.

    SREEKALA said:
    November 8, 2012 at 3:33 pm

    Have tried it – Good one!!!

      prathibalrao responded:
      November 10, 2012 at 6:45 pm

      Hi SREEKLA,

      Thanx for ur coments. This is n easy dosa and needs no hastle of feremntation too.

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