TOMATO DOSA (Tomato crepe)

Dosa.....that too...with tomatoes??? I proudly present this SIGNATURE dish of mine, which, because of tomatoes, which is a nutrient-dense fruit or vegetable, however you may call it, turns out to be a beautiful looking and a very tasty Dosa.  People should eat more of tomatoes  in any form, raw or cooked. Tomatoes always go beyond providing just the basic nutrition, because it contains antioxidants, lycopene, folic acid and beta-carotene. Tomato has its beautiful red colour because of lycopene. It also has Choline, which helps with sleep, and memory.On the whole, the health benefits derived, are infinite!!!
This variety of Dosa joins the group as the 9th one. You may now call the Dosa group as the Navagraha or the Nava vidha bhakthi. I won't go into details about them.....don't worry!

You may be interested in the other  varieties of Dosa :
1. Plain Dosa/Travel Dosa
2. Rava Dosa
3. Muffin Dosas
4. Wheat Dosa
5. Ragi Rava Dosa
6. Oats Dosa
7. White Dosa
8. Masala Dosa

                                                                    Ingredients
                                                                  Raw rice - 2 cups
                                                         Whole urad dhal - 1/4 cup
                                                     Methi / Fenugreek seeds - 1 tsp
                                                              Red chillies - 4
                                                         Hing powder - a pinch
                                                                 Salt to taste
                                                     Ripe tomatoes - 5-6, medium sized
                                                         Cooking oil to make the dosas

                                                            To add in the batter
                                                                     Jeera - 1 tsp
                                            Very very finely chopped pearl onions - 10
                                   Chopped and cleaned fresh coriander leaves - a handful

                                         Recipe Cuisine : South Indian;  Category: Breakfast/Tiffin Variety
                                         Prep time:  20 minutes;  Fermenting time: 6-7 hours

                                                                   Yields 20 Dosas


                            Soak rice, urad dhal and methi seeds  overnight. You can grind the batter in the morning, the whole day batter can ferment and dosas can be made for dinner.

First grind the hing powder, red chillies and salt in the blender.

Then add the tomatoes and puree. Keep it aside.

Grind the soaked rice and dhal to a smooth texture, using as less water as possible. Grind rice in small batches, so that it will become a fine batter. Batter consistency can always be adjusted later. If it is too thick, water can be added. If it becomes too thin, then it is difficult, right??

                                 then add the tomato puree along, and grind to a fine batter..

The batter should be like rava dosa in consistency. Refer my rava dosa recipe

. Add chopped onions and coriander leaves. Mix well, and allow to ferment for minimum 6 - 7 hours.

The well fermented batter

                      Pour like rava dosa, from the corners. Drizzle oil. Look at the innumerable holes!!!

                        When one side is done, turn over. Always keep the flame on medium. This dosa takes sometime to get cooked. If you keep the flame on high, the dosa won't be well  roasted and crisp.

Make sure the bottom side is well roasted too.

Loaded with health, looking like the  identical twin of the  Rava dosa, the tasty  Tomato dosa, served with Onion Chutney! Enjoy!

This post first appeared in www.malpatskitchen.com

Notes

*The first dosa will always be slightly thick, like adai. Batter consistency has to be adjusted. Add some more water, then the batter will start flowing smoothly from the cup to the dosa tava, and thinner and crisper dosas will emerge..

*Can be made without onions , if you are making on any Vrat day.

Has been submitted for a content entry at Cooking 4 All Seasons

Categories: Dosa Varieties, South Indian Breakfasts, Tiffin Varieties