A dosa is a rice pancake, originating from South India, made from a fermented batter. It is somewhat similar to a crepe in appearance. Its main ingredients are rice and black gram, ground together in a fine, smooth batter with a dash of salt. Dosas are a common part of the diet in South India, but has become popular all over the Indian subcontinent. Traditionally, dosas are served hot along with sambar and chutney.
But, we are deviating from this and going to make an instant Dosa without the Rice and Urad Dal and without the usual fermenting etc. This is basically a Tomato Dosa very popular in South India. It is a very easy and simple recipe. You will get the satisfaction of eating Dosa with a difference. We are also telling you how to make a tasty Coconut Chutney which goes well with this dosa. Try it, you will love it.
Ingredients:
For Chutney:
Grated Coconut – ¾ cup
Pottu Kadalai (Roasted Gram) – 3 tbsp
Grated Ginger – from1 inch long piece
Green Chillies – 4 (Adjust to suit your taste)
Tamarind – small goose berry sized ball
Salt to suit taste
For Tempering of the Chutney:
Oil – 1 tbsp
Mustard Seeds – ¾ tsp
Urad Dal – ¾ tsp
Dried Chilli – 1 (broken)
Curry Leaves – from 1 sprig
Asafoetida – 1 pinch
Ingredients for the Tomato Dosa:
Large Tomatoes – 3
Ginger – 1 inch long piece
Chilli Powder – ½ tsp
Semolina – 1 cup
Rice Flour – ½ cup
Wheat Flour – ½ cup
Salt – to suit one’s taste
Oil – for roasting the Dosa
Water – as required
Medium sized Onion – 1 (finely chopped)
Cumin Seeds – 1 tsp
Finely chopped Cilantro – 4 tbsp
Crushed Black Pepper – ½ tsp
Method to make the Chutney:
Take all the ingredients given under “For Chutney” in a blender and grind them to a semi fine paste with required water.
Heat the Oil in a pan. Add the Mustard Seeds and allow crackling. Add Urad Dal, Dried broken Red Chilli, Curry leaves. Stir for a few seconds. Add Asafoetida, stir and pour this seasoning to the Chutney.
The tasty Coconut Chutney is ready
Method to make the Tomato Dosa:
Take 3 Tomatoes, Ginger and Red Chilli Powder in a blender. Blend them to a smooth paste without adding any water. Transfer the paste to a large mixing bowl. Add Semolina, Rice Flour, Wheat Flour and Salt.
Add approx 3 cups of water, mix well without forming any lump. Set aside for 15 minutes.
Semolina would absorb some water by this time. So, add more water and mix to make a thin batter.
Add Onion, Cumin Seeds, Cilantro and Pepper Powder. Stir very well. If required, add more water and stir. The batter should be a thin batter.
Heat a non-stick pan. When it becomes hot, pour a ladle of batter in a circular motion and spread it into a circle. Cook in medium flame. Flip and cook the other side also. Both the sides should get cooked golden and the Dosa should become crispy. Transfer to a serving plate. Serve hot with Coconut Chutney.
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