About:

I’m always looking for time savers, particularly when it comes to breakfast/Dinner. But with how it’s served, the fabulous Orange-ish color and the light and fluffy texture.

Tomato in a dosa adds a nice flavour and taste. This dosa recipe is quite unique unlike traditional recipe; here the batter need not be fermented.  Tomato adds its tanginess and makes the batter to use immediately like an instant dosa.

Yields: 12-15 dosas
Preparation time: 15 minutes
Cooking time: 25-30 minutes (2-3 minutes/dosa)

Ingredients:

• Brown rice-1cup
• Red lentils/masoor dal-1/4cup
• Poha/flattened rice-a handful
• Fenugreek seeds-2tsp
• Chopped tomatoes-3medium
• Salt-to taste

Procedure:

• Rince and soak rice, red lentils, flattened rice, fenugreek seeds and soak for 5-6 hours.
• Once soaked drain and set aside.
• Add chopped tomatoes in a food processor/blender and blend to smooth, to this add in soaked –drained rice, dal and blend to smooth paste.
• The batter can be used immediately or save and use later. (it can be stored in the refrigerator for 1-2days)

To make dosas:

• Add salt to the batter mix well.
• Heat a griddle/tawa on a medium flame.
• Take a ladleful of batter and spread evenly from centre in a circular motion. (Can drizzle some oil if required)
• And cook until golden, flip it over and cook other side if required (if the dosa is spread thin usually I cook only on one side so depends on the thickness)

Serve hot:

Curry leaves-almond chutney

Peanut and Curry leaves chutney

Note:

• This dosas can be made thick/thin.
• White rice/ parboiled rice can be used alternatively to brown rice
• If red lentils not available handy it be replaced partially/completely with urad dal/yellow moong dal.
• Using non-stick tava helped to get dosa oil free; If required Oil can be added
• Spices and Onion can be included in dosas and personalised.