For a South Indian, idli and dosa are the staple food for breakfast and dinner, so idli-dosa batter is always stocked up. But there are times when we forgot to soak the rice and lentils and then we break our heads thinking what to cook for breakfast and dinner. Instant and no-ferment dosa and idli comes as a savior during those times.
Today's recipe is one such dosa which does not require any fermentation. I can't call this is an instant dosa as it need few hours of soaking rice and lentils. This tomato dosa is a nice variation to the regular dosa and kids would love the pretty color of the dosa. Tomato adds a tanginess that we get in our regular dosa. The dosa does not turn hard even after it gets cold. Serve with sambar and chutney of your choice. I served with mint coconut chutney which paired well these tomato dosa. Check out other dosa recipes too.
THAKKALI DOSAI RECIPE
{ South Indian crepe (dosa) with tomatoes, rice and spices }Makes 10-12 dosa
Ingredients:
1 cup raw rice
¼ cup whole urad dal
3 - 4 dry red chillies
¼ cup poha / aval
4 large tomatoes, chopped
½ tsp cumin seeds
¼ tsp pepper
¼ tsp asafoetida / hing
Salt to taste
Method:
1. Wash the rice and urad dal together. Soak along with the red chillies for 4 hours.
2. Soak the poha in little water until soft just before grinding.
3. Drain the water from rice and urad dal. Add to a mixie jar along with red chillies, tomato, poha, cumin seeds, pepper, asafoetida and salt.
4. Grind to a smooth batter, adding little water only if required.
5. Heat a dosa tawa and take a ladle full of batter. Spread into a thin dosa and drizzle some oil.
6. Once the dosa is cooked and turned brown and crisp, flip the dosa and cook the other side.
Notes and Tips
- I prefer the dosa to be little spicy, if you prefer less spice, reduce the red chillies.
- Use ripe red tomatoes that are slightly tangy.
