Tomato Dosa | Instant Thakkali Dosai
Instant Tomato dosa is a crispy and delicious South Indian crepe / dosai made with rice and fresh tomatoes. The best part about this thakkali dosai is that it does not require fermentation.
Servings: 12 dosa
Calories: 94kcal
Equipment
- 1 Blender
- 1 Cast Iron Pan
- 1 spatula
Ingredients
- 1 ¼ cup Raw rice
- 2 Tablespoon Thuvaram paruppu / Toor dal
- 2 Tablespoon Ullutham paruppu / Urad dal
- 4 Tomatoes about 1 ½ cups chopped
- 3 Red chilies
- 1 inch piece Ginger
- Curry leaves optional
- to taste Salt
- 3 Tablespoon Gingelly oil or any oil – for cooking the dosai
Instructions
- Wash and soak the dal and rice for at least 3-4 hrs. Soak it for a minimum of 3 hours. If making it for breakfast, soak it overnight. I also added a little methi / fenugreek seed this time.
- Grind the soaked mixture in the blender along with tomatoes, red chili, ginger and salt. Tip - To make a smooth batter, make sure to drain the water from the soaked rice and lentil. Add cubed tomatoes along with the soaked mixture and grind. This way the batter will be smooth. Adding too much water in the beginning will make it hard to grind the batter smooth.
- The consistency of the batter should be on the thinner side. It should pour freely when poured from ladle.
- Heat a tawa / Dosa pan / griddle on medium high and when hot pour a ladle of batter in the center of the pan and using circular motions push the batter towards the outer edge and form a dosa.
- You can make the dosa as thin or thick. If they are spread thinner, they would cook quicker and also be more crispier. Thicker dosai might need a little long time to cook
- Add about a teaspoon of oil surrounding the dosa when cooking.
- Let the tomato dosai 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. I served mine with peanut chutney last night for dinner.
Notes
Serving options
Dosai can be served with chutney, sambar or gothsu. Some of my favorites are
Expert tips
- Grind the dosai batter smooth for thing and crispy dosai.
- Always cook the dosai in low to medium flame. The dosai will not cook properly in high heat and will remain chewy.
- Cast iron pan yields the best crispy dosai.
- Wiping the dosa pan with a drop of oil smeared in a paper towel helps to keep the pan non stick and prevents the dosai to stick to the pan.
Nutrition
Calories: 94kcal | Carbohydrates: 20g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 5mg | Potassium: 123mg | Fiber: 2g | Sugar: 1g | Vitamin A: 375IU | Vitamin C: 6mg | Calcium: 12mg | Iron: 1mg