Sunday, March 1, 2015

Tomato Dosa/ Thakkali Dosa

I was intrigued by this reddish dosa that I have been seeing online for some time now.  But I didn't want to experiment till someone told me it was a hot favourite at Hotel Sangeetha in Chennai. I wouldn't call it instant, but definitely one that doesn't require too much of planning since there is no need for overnight fermentation. The dosa has a nice tangy taste . I couldn't make it as thin as the regular dosa,  but despite that they can be made crisp.  Thakkali Dosa is definitely going to be a regular item on the menu for sure. Recipe from Subbu's Kitchen.


Rice (raw) - 1 cup
Tomatoes - ripe - 4 medium
Cumin powder - 1/2 tsp - optional
Chili powder - 1/2 tsp  ( I used Kashmiri Mirch, so added a little more since it isn't spicy)
Salt - to taste
Corriander leaves - few - chopped

Oil for the dosa and for tempering.

Tempering -
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Black gram dal ( urad-split) - 1/2 tsp
Curry leaves - few

Wash and Soak rice for three hours
Drain, and grind with cut tomatoes with a little water to a smooth paste
The batter is not as thick as the regular dosa and not as thin as a rava dosa
Add salt, chili and cumin powder ( I did not add cumin powder )

Take some hot oil, add the mustard, allow it to splutter, add the cumin and then the curry leaves.
This is to be added to the batter.
Add chopped coriander leaves
The batter is now ready

Heat a dosa pan.  Take a ladleful of the batter and spread it over the pan.  Add a little oil.  Wait till it browns and then turn over.

Serve with chutney and pickle. You can even have it plain. 

1 comment:

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