How many times I make dosas at home, at least 3 or 4 times a week, starting from plain dosas, rava dosa, ragi and other millet dosas, today's dish is another dosa, Tomato Dosa. I have tasted this dosa a couple of times, and usually it's done with freshly done batter, without fermentation, but this dosa today is made after fermenting. When we use fermented batter to make the dosas, it's much easier, just pour and spread like regular dosas. The dosas come out very crispy and tastes very good with coconut chutney and sambar..
Need To Have
- Idli Rice - 2 cups
- Urad Dal/Husked Whole Black Gram - 2 tablespoons
- Fenugreek Seeds - 1 teaspoon
- Dried Red Chillies - 6
- Garlic Cloves -6
- Fennel Seeds - 2 teaspoons
- Tomatoes - 2 cups, chopped
- Salt - 2 teaspoons
Wash and soak overnight the rice along with the urad dal and fenugreek seeds. Next day morning grind it along with the red chillies, garlic cloves, tomatoes and fennel seeds into a smooth batter. Mix it with the salt and let it ferment for at least 10 to 12 hours.
Just before making the dosas, mix the batter, it should have a pouring consistency ( like a thin pancake batter ). Pour a laddle ( big one ) of batter, spread it out, add a little oil around the edges, cover and cook for 2 to 3 minutes, till you see brown spots, flip it, cook on the other side for a minute or two and remove.
The batter will not rise that much like the regular dosa batter, but you'll see very small bubble like texture on the top.
Also when you spread the dosa batter, bubbles should break and holes should be formed, that shows the batter has fermented well.