Being a South Indian, Dosai’s are one of our staple Tiffin and dinner recipes. Everyone loves dose in my house and this is one of a different recipe for dosai that does not require the batter to ferment.
That means for people like me who forget to grind the batter a day or so earlier, so that it can ferment, this is a perfect recipe. This Tomato Dosai is sort of an instant dosai, but not quite. Instant dosai’s are something that is made by mixing flours and using them right away. This one requires us to soak the rice and dals for few hours before we could grind them.
Adding tomatoes to the dosai, gives it a nice vibrant color and a tanginess that works really well flavor wise. The addition of ginger works really well, so I would highly suggest that you do not omit that. If you are making this for breakfast, you could soak the rice and the dal overnight and grind them in the morning.
Preparation time – 10 mins plus 3-4 hrs for soaking the rice
Cooking time – about 30 mins
Difficulty level - easy
Ingredients to make Tomato Dosai – makes 12-14 dosais
- Raw rice – 1 ¼ cup
- Thuvaram paruppu/Toor dal/Split pigeon peas – 2 tbsp
- Ullutham paruppu/Urad dal/Black gram lentil – 2 tbsp
- Tomatoes – 4
- Red chilies – 3
- Ginger – 1 inch piece
- Curry leaves – few
- Salt – to taste
- Gingelly oil (or any oil) – for making dosai
Procedure –
- Wash and soak the dal and rice for at least 3-4 hrs.
- Grind them in the blender along with the rest of the ingredients (except the oil) to a sort of smooth batter. When grinding, cut the tomatoes into quarters for easy grinding. Like I already mentioned, ginger adds a very wonderful flavor to the dosai, so try not to avoid it.
- Heat a tawa/pan/griddle on medium high and when hot pour a ladle and a half of batter in the center of the pan and using circular motions push the batter towards the outer edge and form a dosa. Add about a teaspoon of oil surrounding the dosa.
- Let it cook until it is golden brown and then flip over to the other side. Let it cook on the other side too and then remove it from the pan. Repeat with the rest of the batter.
- Serve with chutney or sambhar of your choice.
Expert tips and FAQ's
- When making dosais, it is helpful to use a paper towel with a touch of oil to clean the griddle in between.
- To keep the dosais warm until serving you could leave it in a preheated oven until ready to serve. I would suggest not leaving them in a hot pack because it takes away the crispness of the dosais.
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Tomato Dosai | Thakkali Dosa | Indian Rice Crepes
Ingredients
- 1 ¼ cup Raw rice
- 2 tablespoon Thuvaram paruppu/Toor dal/Split pigeon peas
- 2 tablespoon Ullutham paruppu/Urad dal/Black gram lentil
- 4 Tomatoes
- 3 Red chilies
- 1 inch piece Ginger
- Curry leaves – few
- Salt – to taste
- 3 tablespoon Gingelly oil or any oil – for making dosai
Instructions
- Wash and soak the dal and rice for at least 3-4 hrs.
- Grind them in the blender along with the rest of the ingredients (except the oil) to a sort of smooth batter. When grinding, cut the tomatoes into quarters for easy grinding. Like I already mentioned, ginger adds a very wonderful flavor to the dosai, so try not to avoid it.
- Heat a tawa/pan/griddle on medium high and when hot pour a ladle and a half of batter in the center of the pan and using circular motions push the batter towards the outer edge and form a dosa. Add about a teaspoon of oil surrounding the dosa.
- Let it cook until it is golden brown and then flip over to the other side. Let it cook on the other side too and then remove it from the pan. Repeat with the rest of the batter.
- Serve with chutney or sambhar of your choice.
Notes
Expert tips and FAQ's
- When making dosais, it is helpful to use a paper towel with a touch of oil to clean the griddle in between.
- To keep the dosais warm until serving you could leave it in a preheated oven until ready to serve. I would suggest not leaving them in a hot pack because it takes away the crispness of the dosais.
Team cooking classes says
Ha ha!Nice blog. Thanks for sharing it here.
Vardhini says
Inviting red dosa. The family loves dosa :).
Vardhini
Event: New U - 2013
Amy says
yummy dosa...I always like to eat,but havent try at home.Scared of failing.Now I feel like I can try with step by step instructions...thanks for linking with the event....
Event : Agar Agar Recipe Contest
Event : Cook like a Celebrity Chef
gayathiri says
Hi sandhya I'm thinking of different breakfast tomorrow since its holiday and also it takes minimum of 24hrs for fermentation due to weather so this will help me a lot because we r also dosai family.
shasan18 says
Thanks Gayathiri! That is exactly one of the reason, I make quite a few dosai's like this, so I don;t have to wait for it to ferment. For us, it takes about a day to day and a half to ferment in winter 🙂
Ramya Krishnamurthy says
yummy tomato dosa.tempting.
shasan18 says
Thanks Ramya!
Nivedhanams Sowmya says
That is just amazing!!! thanks for sending it to my event... looking for more yummy recipes!!!
Sowmya
Ongoing Event - SYF & HWS - Ginger
shasan18 says
Thanks Sowmya! Ginger added so much flavor to this dosai, so I thought it was perfect for your event 🙂
Hamaree Rasoi says
such a nice variation of dosa !! love the idea
shasan18 says
Thanks a lot! Happy new Year to you 🙂
Saraswathi Tharagaram says
Easy and healthy breakfast.New year wishes to you and to your family and thanks for linking to the event dear..
Saras
Dish In 30 minutes ~ Breakfast Recipes with Giveaway
shasan18 says
Thanks Saraswathi! My pleasure in linking the recipe to your event. Looking forward to linking more 🙂
Meena B says
what a dosa and what is in other plate sandy.. the dosa has come out too good
it has been long time since i made dosa again
i think wud try soon
shasan18 says
Thanks Meena Aunty! It was a sambhar with mixed vegetables 🙂 This dosai would be very easy for you to make. Does not require you to ferment and you don't need a grinder.
Swathi Iyer says
Thakkali dosai looks really yumm Sandhya.
shasan18 says
Thanks Swathi!
Sangeetha Nambi says
Yummy dosai...
https://recipe-excavator.blogspot.com
shasan18 says
Thanks Sangeetha!