{"id":5001,"date":"2009-07-08T06:18:00","date_gmt":"2009-07-08T06:18:00","guid":{"rendered":""},"modified":"2025-02-26T11:04:25","modified_gmt":"2025-02-26T11:04:25","slug":"tomato-dosa","status":"publish","type":"post","link":"https:\/\/www.chitrasfoodbook.com\/tomato-dosa\/","title":{"rendered":"Tomato Dosa Recipe | Thakkali Dosai"},"content":{"rendered":"
\n
\n\"TOMATO<\/a><\/div>\n

I got this tomato dosa recipe from my friend Shalini\u2026I tried last week and it came out very well. It was crispy , tasty and we liked it very much. This dosa can be prepared instantly after grinding the batter. Fermentation is not necessary. But I ground the batter 3 hours before making the dosa. This dosa comes out soft, not much crispy as you see in the above picture. I\u2019ve gone through so many varieties of tomato dosa on net. Here comes my version of tomato dosa batter.
\n
<\/u><\/strong>\n<\/p>\n

\n<\/div>\n

Ingredients<\/u><\/strong>
\n1 cup – 250ml<\/u><\/strong><\/p>\n

    \n
  • Raw rice \u2013 1 cup <\/li>\n
  • Tomato \u2013 4 nos (small)<\/li>\n
  • Red chilli \u2013 5-7 nos (adjust to our taste) <\/li>\n
  • Hing\/Asafetida \u2013 1\/4 tsp <\/li>\n
  • Salt & water \u2013 as needed <\/li>\n<\/ul>\n

    To Temper:<\/strong><\/p>\n

      \n
    • Mustard seeds \u2013 1\/2 tsp <\/li>\n
    • Curry leaves \u2013 a sprig <\/li>\n
    • Oil \u2013 1 tsp <\/li>\n<\/ul>\n

      Method:<\/u><\/strong><\/p>\n

        \n
      • Wash and soak the rice for 2 hours. <\/li>\n
      • Grind the tomato, red chilly, hing along with salt to make a puree. <\/li>\n
      • Then add the rice and grind it like a dosa batter.<\/li>\n
      • The batter should be loose and slightly watery..So add the water accordingly.. <\/li>\n
      • Heat a kadai with oil and temper with mustard seeds and curry leaves. <\/li>\n
      • Add to the batter and mix well.Check for salt.. <\/li>\n
      • Now heat a dosa tawa greased with oil and pour the batter in a circular manner from outwards to inwards.. <\/li>\n
      • Pour little oil around the dosa if desired.. <\/li>\n
      • Serve hot with coconut chutney!! <\/li>\n<\/ul>\n

        COCONUT CHUTNEY<\/span><\/u><\/strong>
        \n
        <\/span><\/u><\/strong>
        \nIngredients<\/u><\/strong>
        \nTo Grind:<\/strong><\/p>\n

          \n
        • Grated coconut \u2013 1\/2 cup <\/li>\n
        • Green chilly \u2013 2-3 nos <\/li>\n
        • Ginger \u2013 A small piece <\/li>\n
        • Salt & water \u2013 as needed. <\/li>\n<\/ul>\n

          To temper:<\/strong><\/p>\n

            \n
          • Mustard \u2013 1\/4 tsp <\/li>\n
          • Urad dal \u2013 1\/4 tsp <\/li>\n
          • Curry leaves \u2013 few <\/li>\n
          • Oil \u2013 1 tsp <\/li>\n<\/ul>\n

            Method :<\/strong><\/p>\n

              \n
            • Grind all the items given under to grind <\/em>to make a smooth paste and temper it.. <\/li>\n<\/ul>\n

              Note :<\/em><\/strong> This dosa can be prepared instantly..No need for the batter to ferment..But I made the batter 3 hours before preparing dosa<\/p>\n

              \n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

              I got this tomato dosa recipe from my friend Shalini\u2026I tried last week and it came out very well. It […]<\/p>\n","protected":false},"author":1,"featured_media":12805,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[7181,7165,231,7180],"tags":[2,55,110,147],"class_list":["post-5001","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chutney-recipes-indian-chutney-varieties","category-indian-festival-recipes","category-recipes","category-side-dish-recipes-indian","tag-chutney-varieties","tag-dosa-variety","tag-tiffin-varieties","tag-tried-and-tasted"],"yoast_head":"\nTomato Dosa Recipe | Thakkali Dosai - Chitra's Food Book<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.chitrasfoodbook.com\/tomato-dosa\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tomato Dosa Recipe | Thakkali Dosai\" \/>\n<meta property=\"og:description\" content=\"I got this tomato dosa recipe from my friend Shalini\u2026I tried last week and it came out very well. 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