How to make Tomato Dosa
- Combine the idli rice and the toor dal and let it soak in water for at least an hour. Add the tomatoes, red chillies, curry leaves, coriander seeds, ginger, and asafetida powder and grind it into a coarse batter in a food processor.
- Add the onions to the batter and mix them well. Let the batter ferment for another hour.
- Place an iron girdle or tawa on a medium flame. Take one ladle full of the batter and pour it on the Using the underside of the ladle or a flat bowl, spread the batter evenly over the surface of the tawa. Lightly pour oil around the edges of the dosa and smear some more lightly over its surface.
- Allow it to cook on both sides till the batter becomes firm and crispy around the edges.Once cooked, roll the dosa lightly on itself and serve it hot on a plate with a side of coconut chutney and sambar.
The origins of dosa are still conjectured, but the most popular assumption is that dosa first originated in South India in the town of Udupi. Historians claim that dosas were used in ancient Tamil countries far back in 1000 AD as per the Sangam literature.