Tomato dosa

Tomato dosa is a flavourful dosa with a tangy taste. This dosa tastes best with coconut chutney or jaggery. This dosa batter does not require fermentation and can be prepared instantly.

Ingredients

• Raw rice  -  1 cup
• Idli rice  -  1 cup
• Urad dal  -  1/8 cup
• Tomato  -  2 big sized (adjust based on the tanginess of tomatoes)
• Ginger  -  a small piece
• Red chilly  -  2 round
• Green chilly  -  2
• Asafoetida -  2 generous pinches
• Curry leaves  -  a sprig
• Water  -  as required
• Salt  -  as required

Method

1. Wash and soak both the rice and dal together for 4 to 5 hours. If preparing for breakfast, you can soak overnight and keep the soaked mixture in refrigerator and grind the batter in the morning. 
2. Grind tomatoes, ginger, green chillies and red chillies in a mixie.
3. Grind rice and dal mixture to a smooth paste in a grinder by adding water. Like idli/dosa batter, add water as and when required. Do not add at a stretch.
4. Once the batter is ground to a soft paste, add the tomato mixture to the batter and grind once by adding required salt.
5. The batter should be thin like dosa batter. Add asafoetida and curry leaves.
6. You can prepare dosa immediately or leave it aside for 2 to 3 hours.
7. To prepare dosa, heat a tawa and once heated, pour a ladle of batter and spread it like regular dosa. Drizzle oil and cook on both sides. This dosa will not be as crisp as the regular dosa.
8. Serve hot with coconut chutney or idli milagai podi and jaggery.
9. Refrigerate the left over batter and use within a day.

Notes

• Leaving the batter aside for minimum 2 hours ensures that the batter becomes sour and tastes better.
• You can skip green chillies and add only red chillies to get bright red color batter.