Tomato Dosai Recipe

Recipe for easy and tasty tomato dosai made with rice, lentils, tomatoes, and spices. No fermentation is required.

This is a very easy recipe perfect for that quick breakfast or dinner and ideal to break the monotony of the regular plain idli or dosai we make at home. Let’s say that you are planning to make this recipe for dinner. If you soak everything at around 4 or 5 O’clock in the evening, the batter will be ready by around 7 pm. If planning for breakfast, you can make the batter at night and store it immediately in the refrigerator. The batter can be stored in the refrigerator for up to a day. This batter does not require any fermentation. Once the batter is ground and ready, dosai’s can be made immediately.

Idli rice is preferred for making this recipe. If you cannot source idli rice in the place where you live, any good quality par-boiled rice variety like ponni will also work. Make sure to use ripe tomatoes while making this recipe. If you want a deep red colour for the dosai, a couple of byadagi chillies can be used while grinding the batter. I have not used any. Adjust the chillies in the recipe according to your spice levels.

Here are the things you can buy online for making Tomato Dosai Recipe Dosa Griddle https://amzn.to/3bFt1jf Idly Rice https://amzn.to/34anvSk Panasonic Mixie https://amzn.to/2YnuS2P

Here is the video of how to make Tomato Dosai Recipe

1 cup idli rice 1/4 cup white unpolished urad dal 1/4 cup toor dal 1/4 cup chana dal 1/2 teaspoon fenugreek seeds 4 tomatoes 1/4 cup fresh coconut 1/4 inch piece ginger 2 green chillies 4 dried red chillies 1/4 teaspoon cumin seeds 2 sprigs curry leaves 1/4 teaspoon asafoetida 1 teaspoon salt 1 cup water to grind

Peanut Oil / Indian Sesame Oil to make Dosai

Wash and soak the rice and lentils for a couple of hours. After soaking, drain the water. Add the rest of the ingredients and grind to a smooth batter. Add up to a cup of water while grinding. Depending on the age of the rice, you may require a little bit more water or less. If the batter is very thick, do dilute the batter with little water. Once the batter is ground and ready, you can use it immediately. If not using immediately, store it in the refrigerator and use it within a day. This batter does not last longer than a day. So, use it within a day of making the batter. To make dosai: Heat a dosa griddle until hot on medium flame. Ladle half a cup of batter and spread it on the pan. Sprinkle 1/4 teaspoon of oil. Flip the dosai once after about a minute. Cook the dosai until golden on both sides. Serve hot with coconut chutney.

Author: Suguna Vinodh
Prep Time: 2h
Cook Time: 20m

Peanut Oil / Indian Sesame Oil to make Dosai

Author: Suguna Vinodh
Prep Time: 2h
Cook Time: 20m

Find it online : https://www.kannammacooks.com/tomato-dosai/

Recipe for Idli and Dosai batter made with Ragi – Finger Millet. Easy everyday batter recipe made using the mixie method. Fermented Idli and Dosai Recipe.

Here is an easy recipe for making everyday idli and dosai incorporating millets. I have used Ragi-Finger Millet. This recipe will work with any kind of millet. The addition of idli rice adds a soft texture to the idlis so you don’t need to have a battle with children at home at the dining table. The texture of the idlis comes out just like regular idlis. One can increase or decrease the ratio of millets to rice, but I find 50:50 rice and millets to be the sweet spot.

Tip: Do not over ferment the batter as it turns sour too quickly. If you live in a place where it’s very humid or hot, you can half ferment the batter for 4-5 hours and then refrigerate the batter. The batter will continue to ferment slowly in the refrigerator.

Use ice water to grind the batter so the mixie does not heat up making the batter warm while grinding.

The addition of poha / aval also aids in fermentation and keeps the idlis fluffy while steaming.

Make sure to use the batter within three days.

Here are the things you can buy online for making this recipe Idli Rice https://amzn.to/3GFuP8S Ragi – Finger Millet https://amzn.to/3CtZLpZ Heavy-duty Indian Mixie https://amzn.to/3jVkXip Dosa Griddle https://amzn.to/3GmzICn Dosa Spatula / Fish Turner https://amzn.to/3GkCYOp Idli Steaming Pot https://amzn.to/3jUOHeZ Idli Cloth https://amzn.to/3Ql1fJ6

Here is the video of how to make Ragi Idli and Dosai using mixie Print

1 cup ragi – finger millet 1 cup idli rice 1/4 cup urad dal 1/4 cup aval / poha 1 teaspoon fenugreek seeds 1 teaspoon salt 1 cup water to grind

Wash the millet, rice, and lentils in water 2-3 times. Soak them along with poha and fenugreek seeds for a couple of hours. After a couple of hours, drain the water used for soaking.

Grind the soaked and drained ingredients to a smooth batter. Add water while grinding and grind in batches.

Finally add in the salt and mix well to combine. Ferment the batter for 6-12 hours. If it’s summer, it will take about 6-8 hours. In winter, it will take a longer time. If you live in a very cold place, leave your batter in some place warm. Leaving your batter inside your oven with the pilot light on works great if you live abroad and your place is cold. Once the time is up, the batter should have increased in volume. Take a ladle and mix it well. Your batter is ready. Refrigerate the batter after fermentation. Use within 3 days.

TO MAKE IDLI Fill two inches of water in an idli vessel and put it on medium flame. Wet a cloth and line an idli plate. Ladle the batter on the plate and steam for 6-7 minutes. After the said time, unmold the cloth. Sprinkle water while unmolding.

TO MAKE DOSAI Dilute the batter with little water to pouring consistency. Heat the dosai griddle until medium hot. Add 1/3 cup batter and swirl to cover dosai griddle. Sprinkle 1/2 teaspoon of Indian sesame oil / peanut oil or ghee. Cook until underside of the dosai is golden brown, about a minute. Flip once. Cook for a few seconds. Remove dosai from the griddle and repeat with remaining batter. Serve hot.

Author: Suguna Vinodh
Prep Time: 8h
Cook Time: 20m