Tomato dosa is every foodie’s dream. The tanginess of tomato infused into the dosa adds a divine touch to the delicacy. Combine it with the flavors of asafetida and coriander and you get a succulent, light, and the irresistible south Indian dish. The dosa has several variants but none quite like this one. Let the juicy chunks of tomato cooked to perfection melt in your mouth with the surreal charisma of the spices blended together to a fine balance South Indian food are so famous for!
Health Benefits
Dosas are high in protein value and at the same time very low in fats and calories. They are also a rich source of minerals like iron and calcium that help build strength in the body!
Ingredients
3 tsp toor dal
1 tbsp onion - finely chopped
a handful of curry leaves
a pinch of asafetida
1 tsp salt
1 cup idli rice
4 tomatoes - chopped
4 dried chillies
2 tsp coriander seeds
½ inch ginger
4 tbsp refined oil
How To Make Tomato Dosa Recipe
- 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.
Trivia
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.