Tomato Dosa Recipe - Makes 4

Tomato Dosa Recipe

592 calories each


600g (1 lb 5 oz) basmati rice
3 dried red chillies
4 medium tomatoes, coarsely chopped
1 teaspoon (5ml) salt
1 teaspoon (5ml) finely chopped fresh mint leaves
4 teaspoons (20ml) vegetable oil


Rinse the basmati rice under running cold water until the water runs clear
Put 2L (70 fl oz) cold water into a large bowl, add the basmati rice and dried red chillies, mix a little bit and leave to soak for 4 hours
Drain the rice and chillies (discarding the water) and put half of the mixture (making sure you have 2 of the red chillies) into a food processor along with half of the chopped tomatoes and a cup (250ml or 9 fl oz) cold water
Blend the rice mixture until smooth
You want a thick batter that will pour so add more water, a little at a time, until you have a batter of the needed consistency and then tip the batter into another large bowl
Repeat the blending with the remaining half of rice, chillies, tomatoes and a cup of cold water
Again, add enough cold water so you have a think, pourable, batter and then add the batter to the first batch of batter and mix well
Sprinkle in the salt, scatter in the fresh mint and mix well
Heat a large frying pan over a medium heat (it is hot enough when a drop of water sizzles when flicked into the frying pan)
Scoop out a ladle of the batter (try and get 1/4 of the batter)
Pour the ladle of batter into the middle of the frying pan and spread it with the back of the ladle to make a round dosa of about 15cm (6 inches) across
Drizzle 1 teaspoon (5ml) of the vegetable oil around the dosa (this takes a bit of practice to get right) and cook until the bottom of the dosa is a golden brown colour (1-2 minutes)
Carefully turn over the dosa and fry until the underside is crisp but not burnt (1-2 minutes)
Remove the cooked dosa from the heat
Repeat the above cooking of the batter until you have cooked all 4 dosa
Serve hot with a mint chutney

Recipe submitted on 8 July 2017

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