Monday, September 21, 2015

Thakkali Dosa - 2, Tomato Dosa - 2

          I have already posted one Thakkali Dosa in my blog, today's post is another one, unlike the first Thakkali Dosa, this one does not need fermentation. The rice is soaked, ground with tomatoes, flavored with some spices and made into dosas immediately. The dosa gets a nice color from the tomatoes, they come out very crispy and goes very well with sambar and coconut chutney..

Need To Have

  • Idli Rice - 2 cups
  • Chopped Tomatoes - 2 cups, packed
  • Red Chilly Powder - 1/2 teaspoon
  • Cumin Powder - 1/2 teaspoon
  • Mustard Seeds - 1/2 teaspoon
  • Cumin Seeds - 1/2 teaspoon
  • Urad Dal/Husked Black Gram - 1 teaspoon
  • Asafoetida - 1/4 teaspoon
  • Curry Leaves - 10 to 15, torn into pieces
  • Chopped Coriander - 1/4 cup
  • Salt to taste ( about 2 teaspoons )

Original Recipe here.


          Soak the rice for 3 to 4 hours and grind it along with the tomatoes and water. The batter will have a fine semolina consistency. Add the chilly powder, cumin powder, asafoetida and salt.

          Heat some oil, add the mustard seeds, cumin seeds and urad dal, when it starts spluttering and the urad dal turns golden, add the curry leaves. Add this to the batter along with the chopped coriander and mix it well.

          The batter should be like a thin pancake batter, you can either make it like regular dosas ( pour a laddle of batter, spread it with the back of the laddle, add 1/4 teaspoon to 1/2 teaspoon of oil, cover and cook on one side, flip and cook on the other side and remove), or like rava dosas. To make it like rave dosas, the batter should be very thin, it spreads as you pour it on the pan, cover and cook with a little oil, either you remove the dosa as such or flip and cook it on the other side for 1/2 a minute and remove. I prefer the second way, the rava dosa type. Serve these crispy dosas immediately along with chutney or sambar.

Since this dosa batter is not fermented, the crispy dosas taste best when served hot, they might become a little tough when they turn cold.
The original recipe used raw rice, I have used idli rice, you can use regular parboiled rice or even a mixture of millets and rice.
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