TOMATO DOSA / KARNATAKA SPECIAL TOMATO DOSE
Tomato dosa… This is incredibly yummy! A combination of colour, taste and crunch this dosa is highly recommended for all dosa lovers! A tasty and flavoursome dosa is one of my favourites and this is no fermentation dosa. Although the technique of making it is completely different from the regular dosas, yet very easy to make. The batter for this tomato dosa is prepared very thin and spread all over the pan to fill into the whole space. The shhh..sound is incredible to hear while spreading the thinnest batter on a very hot tawa
This tomato dosa requires only 2 main ingredients to make. A few aromatics and some regular spices add the taste and make it worth realisable by all. This South Indian savoury crepe of mine is prepared with the Kannada version that requires a very thin batter prepared by soaked and ground rice and the homemade tomato puree.
Karnataka cuisine serves a large variation of some amazing dosa preparations and this tomato dosa is one of them. This tasty dosa requires a few aromatics into the batter such as finely chopped onions, ginger, coriander leaves and fresh coconut that increase its taste to the next level. A few more versions of this dose are also very near in taste with different ingredients and I hope to make them some other day. For the day I am truly enjoying this super crispy-tasty Tomato Dosa… Let’s make this easy to make dosa with the easily available ingredients in our kitchens
Prep time – 2 hrs
Cook time – 15-20 minutes
Course – Breakfast/Main
Cuisine – South India (Karnataka)
Makes – 7-8 dose
Author – Bharti Dhawan
• Idli-dosa rice (Sona Masuri) – 1 cup (200 gms)
• Water for rinsing and soaking rice – as required
• Water for the batter – 3 cups or more
• Tomatoes – 3 medium or 2 large
• Finely chopped onions – 1 large
• Finely chopped coriander leaves with stems – 1/2 cup
• Grated or chopped fresh coconut – 2 tbsp
• Peeled and chopped ginger – 1-inch piece
• Jeera/cumin seeds – 1 tsp
• Saunf/fennel seeds – 1 tsp
• Crushed black pepper – 1/2 tsp
• Salt – to taste
• Kashmiri red chilly powder – 2 tsp
• Cooking oil – 1/2 tsp for each dosa
● HOW TO MAKE TOMATO DOSA
1- Firstly, rinse and soak rice in water for 2 hours.
Take the wet blender and add chopped tomatoes, ginger and red chilly powder. Grind it to get a fine puree.
2- Transfer the tomato puree to a mixing bowl
3- Next, grind coarsely the soaked rice and coconut with very little water
4- Add the rice batter to the tomato puree and mix well
5- Now add chopped onions, coriander leaves, salt, crushed black pepper, saunf and jeera and mix well
6- Next, add 3 cups of water to make a very thin batter (buttermilk type consistency)
7- Now heat the dosa pan at a high flame. Add a few drops of oil and wipe with kitchen paper.
8- Now, stir the batter with a ladle and spread the thin batter all over the pan to fill the gaps.
9- Slow down the flame to medium. Cover the pan with a lid (optional). Sprinkle some oil drops towards the corners and wait for the dosa to cook
10- When the dosa is cooked, it becomes dry from top and starts to leave the pan itself. Fold cooked dosa and remove from the pan
10- Make all dose like this. Remember to stir the batter every time because the ingredients settle at the bottom due to the thin batter
A FEW MORE AMAZING DOSA RECIPES FROM KARNATAKA
NEER DOSA/NEER DOSE