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India is a melting pot of varied cultures, and our cuisine is perhaps the best manifestation of the same. While rotis and kulchas rule the roost in North India, in South, the dosas dominate. Unless you have been living under a rock, dosas are humble Indian crepes that could be plain or stuffed, savoury or sweet, paper thin or slightly fluffy. Its batter could be rice-based or lentil-based or both. Long story short, there are endless varieties of dosas, and aren’t we grateful for that?! It seems like we are not getting over our obsession for dosas anytime soon, which is why we have decided to jazz up our breakfast fare with different kinds of dosas. Off late, we are hooked to this Tomato Dosa.
How To Make Tomato Dosa
Making this dosa is quite a cakewalk, if you make dosas often. It is the same batter, with the tangy and spicy addition of ripe tomatoes and some hot spices like red chillies, hing and cumin. Make sure you mix the batter well, to get the perfect ‘sour’ taste you are expecting. Unlike typical dosas, Tomato Dosa does not need long hours of fermenting. You can just soak the rice a few hours before and blend with spices. And yes, the addition of tomatoes also lends a lovely red hue to the dosas as well. The texture of the dosa is what you can call ‘ultra-crisp’. Drop the batter on tawa when it is hot, and rotate in circular motion starting from centre, this will give you crispier dosas. As the batter is thin, it will become lacy and some holes may erupt too. But do not worry, this gives your dosa an additional crunch, just like the one you get in Rava dosas.
So, here’s the recipe of Tomato dosa, try it and let us know how you liked it in the comments below.
