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'.
Add the tempered ingredients to the batter and mix well. Now, heat a dosa tawa, pour a ladle of batter in the centre. Spread the batter to the edges and simmer the flame. Once the dosa is half cooked, smear it with oil or a blob of butter.
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.