Friday, September 24, 2010

Tomato Dosa

First reference to Dosa occurs in the Tamil Sangam Literature from around 6th century AD.Though dosa typically refers to the version made with rice and lentils, many other versions of dosa exist and are popular in varying degrees.Here I am going to share a very tasty dosa with tomatoes and rice.


Raw rice - 1 1/4 cup
Urud dal - 2 tbsp
Toor dal - 2 tbsp
Grated coconut - 2 tbsp
Red chillis - 2
Tomatoes chopped - 2 (medium)
Jagerry - 1 tbsp
Coriander leaves - 3 tbsp
Salt as per taste
Oil as per requirement


1)Soak the rice,toor dal,urid dal in water for 2 hours.
2)Grind them along with all the remaining ingredients into a smooth dosa-like batter.
3)Heat the griddle so it is just hot,now reduce the flame to medium heat.Sprinkle water and fill the ladle with dosa batter.Gently pour the the batter onto

the center of the pan.Now begin spreading the batter with the back of the ladle in circular motion out to the edge of the pan.
4)Spread oil all over the surface and around the edges of the dosa.
5)After the upper surface begins to look cooked with no soft and runny surface,flip the dosa.Allow to cook for 30-40 secs after flipping the dosa.
6)Fold it in half and then serve.


1)Dosa is more tasty when you serve it hot.