Are you all bored of having the usual Idli, dosa daily, then try this tangy, flavourful, mildly spicy Tomato Dosa Recipe. Making a variety of breakfast daily is really a great challenge, that too if you have school going kids in your home, it’s a double challenge. Even my kids don’t even touch the plain dosa, to make them eat at least one, I have to run behind them. The colour of this tomato dosa attracts the kids and they eat on their own. You can prepare the batter prior and refrigerate, then use it whenever needed. I used my Mysore Masala Dosa batter but you can use the regular dosa batter too, but whatever batter it is, this dosa does not turn too crispy, just soft ones only. A simple Coconut Chutney, Coriander chutney or Peanut chutney makes a perfect side dish for this dosa. (Click the high lighted words, it takes you to the recipe) Also, I have shared this Thakkali Dosa Recipe with step by step pics, a short YouTube video with the voice in Tamil. If you like it, share it and please don’t forget to subscribe to my channel.
- 1.5 Cup Dosa Batter / தோசை மாவு Link for dosa batter
- Oil / எண்ணெய் For making Dosa
- 2 tsp Oil / எண்ணெய்
- 2 Large Tomato / தக்காளி
- 2 Shallots / Small Onion / சின்ன வெங்காயம்
- 2 Flakes Garlic / பூண்டு
- 1 Small Piece Ginger / இஞ்சி
- 2 Red Chilli / வரமிளகாய்
- 1 Pinch Turmeric Powder / மஞ்சள்தூள்
- 1/2 tsp Chilli Powder / மிளகாய் தூள்
- 1 tbsp Grated Coconut / துருவிய தேங்காய்
- Salt / உப்பு As Required
- 2 tsp Oil / எண்ணெய்
- 1 tsp Mustard Seeds / கடுகு
- 1/2 tsp Jeera / ஜீரகம்
- 1 Sprig Curry Leaves / கருவேப்பிலை
- 2 Pinch Hing / பெருங்காயம்
Peel the skin of shallots, garlic and chop tomato roughly. Then measure and keep all the other ingredients ready.
Heat 2 tsp of oil in a pan, then add shallots, garlic flakes, ginger and saute for a while. Now add red chilli, tomatoes, turmeric powder, chilli powder and saute till just mushy. Don't saute for a long time else the tomatoes lose the colour.
Add required salt only (as dosa batter has added salt in it) and mix well. Then switch off the flame, add grated coconut and give a quick stir.
Once it cools down, transfer it to a mixer and grind it to a fine paste. If preferred, add very little water and grind it.
Pour the grounded tomato paste to the dosa batter. Heat 2 tsp of oil in a pan and temper with the ingredients listed in the table 'To Temper'.
Then flip it to the other side and cook for another 1 minute. If you don’t want to flip it, cook covered for 2 minutes in a medium flame. Do the same with the remaining batter.
Enjoy this Tomato Dosa Recipe with Potato / Bombay Sagu.
Tips for Thakkali Dosai Recipe
- Use deep red tomatoes to get a colourful Thakkali Dosa Recipe.
- I used regular tomatoes for a tangy taste, not the Bangalore Tomato. Also, use ripe ones.
- If you want the dosa more on the Tangier side, increase 1 more tomato.
- Don't skip shallots and garlic while grinding as it adds more flavour to the dosa.
- You may increase red chilli or chilli powder as per spice level required.
- For a nice red coloured dosa, you can use Kashmiri chilli powder.
- Don't forget to add a pinch of turmeric powder as it lends a beautiful red colour to the Tomato Dosa Recipe.
- Always grind the tomatoes to a fine paste, so it will be easy to spread when making dosa.
- Be alert when adding salt to the tomato paste as the dosa batter has added salt in it already.
- This dosa batter stays good for 2 to 3 days under refrigeration.
- Also, you can make this dosa with unfermented dosa batter too, as the tomato paste lends the sourness.