Tomato Dosai Recipe – No Fermentation Required

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

Tomato Dosai Recipe – No Fermentation Required

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

• Total Time: 2h20m
• Yield: 15 dosais 1x

Ingredients

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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

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Instructions

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