Planning for a breakfast becomes difficult if your folks ask for variety every morning. But that was a condition sometime back. Now with our hectic schedules, hubby dear is ok with anything as long as its healthy. But Konda fusses if I make her dosa everyday for breakfast. Its a separate issue that what ever it is, I got to feed her, except for Bread Pizza. So I try to make that atleast once a week so that she eats it herself. And Idlies more than two times a week, meets objection too. So I am left with a challenge that I want to make interesting dishes which are quick and yet tasty to eat. Amma used to make a variety of Dosas to meet the demands of variety everyday.
So when Athamma said she is going to soak Moong Dal for Pesarattu, I said I want to make something else. We decided we are going to include moong dal more in our diet. So we eat sprouts and generally plan for Pesarattu. But this Tomato Dosa I had been planning for quite sometime. This is a classic dosa variety back from my days in Amma's place. She used to soak rice early morning and grind it just before breakfast time. Red bright dosa is a feast for eyes before leaving to college or office. Naturally I forgot the proportions that go into this. So called up Amma and got the details. I guess its been nearly 5 to 6 years since we made it. Still Amma remembers the recipe so well. I guess I better record it as I don't feel I really might remember all the details of each recipe.
During the season, when tomatoes are available in abundance, Amma plans to make Tomato thokku or Tomato chutney or Tomato Dosa. Chutney is the best one that gets devoured fast. Of course, Dosa batter does not stay long, so we make only for single use. In my pursuit for dosa varieties, I am led to explore and think of all that Amma used to make. So here comes a dosa rich with goodness of tomatoes and one that leaves a lasting taste even after hours of consumption!
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Ingredients needed: (Makes 6 dosas)
Raw Rice - 1 cup (200 gms) Ripe Tomatoes - 4 medium Grated fresh coconut - 1/2 cup Dried Red Chillies long - 4 nos Salt to taste
Method to prepare:
Wash and soak rice for 2 hrs. Grate coconut and chop tomatoes.
First grind coconut, Red chillies and tomatoes to fine paste. Then add rice slowly and grind to fine paste. Water can be adjusted based on the tomato puree.
The batter should be little thin. Heat a tawa, apply oil. Take a ladleful of batter and pour in circular movement. This will not come out as the regular dosa, where you will pour the batter in the center and then spread clock wise. Here you need to first pour little by little around the centre and then make a thin dosa out of it. This has to be really thin so that you get crispy ones.
Sprinkle oil on top and cover with lid. This dosa needs to be cooked with covered lid and you should not turn it over. So sim and ensure it gets cooked well. Finally you can sprinkle ghee for a tastier Tomato Dosa.
Serve with Coconut Chutney. This tastes good with Coconut chutney and not that well with Ground nut. I haven't really tried other combi.