TOMATO DOSAI /THAKKALI DOSAI

     Tomato Dosai/Thakkali Dosai is a twist given to the normal Dosa by flavouring it with Tomatoes. Tomato Dosa is a common Dosa variety served in Tattu Kadais/Kaiyendhi Bhavans. The street food stalls which pop up every evening are colloquially called Tattu Kadais/Kaiyendhi Bhavans. They cater to a wide range of local delicacy/fast food varieties, these small eateries along the roadside serve cheap and homely food. Kaiyendhi Bhavans mostly with a limited/regular customer crowd has grown gradually to cater the needs for a demanding crowd in the meantime.  Most of the Kaiyendhi Bhavans commonly serve Idlis, a variety of Dosas, Sevai, Paniyaram, Chapathi & the alltime popular Kothu Parottas etc., but I feel that it is this sheer variety and homely dishes which attracts the crowd.  The variety of Dosas and Sevais they serve are unique to these Kaiyendhi Bhavans.
     I tasted dosa varieties like Tomato Dosa, Ragi Dosai, Chola(Corn) Dosai, Keera Dosai etc., at such places in Coimbatore, which were a totally new menu for me then. But Tomato Dosai always remained my favourite among the Dosa varieties and the Onion Sevai with crunchy onion bits in Sevai has a texture and flavour to be loved.  Least to mention the soft and fluffy Idlis served along with Idli Podi, 2 or 3 variety of Chutneys and Sambar.
      Tomato Dosai being my favourite, I absolutely wanted to prepare it at home and tried a few recipes on the go.  Though we could easily make out what ingredients go into the batter, yielding a good Tomato flavoured crispy Dosa was my target.  As usual, after few Trial and Errors with Tomato Dosai/Thakkali Dosai recipes, this recipe proved to be quite satisfying.  Addition of Bengal Gram Dhal(Besan)Paste and sautéed Tomatoes & Onions yield you a totally satisfying Tomato flavoured bright-coloured, Crispy Tomato Dosa.

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Cuisine - South Indian
Course - Main Course
Recipe Type - Dosai, Pancake
Difficulty - Medium
Serves - 3-4
Author - SM   

Preparation Time - 15-20 Minutes
Soaking Time - 8-10 Hours/Overnight
Fermenting Time - 8-10 Hours/Overnight
Cooking Time - 20 - 30 Minutes

HOW TO MAKE TOMATO DOSAI /THAKKALI DOSAI

TOMATO DOSAI /THAKKALI DOSAI

INGREDIENTS :

For Dosa Batter:

Idli Rice/Par-boiled Rice - 2 Cup
Urad Dhal - 1/2 Cup
Fenugreek Seeds - 1/2 Teaspoon
Salt - To Taste

To Sauté & Grind:

Oil - 2 Teaspoon
Dry Red Chillies - 3-4 Nos.
Asafoetida - 1/4 Teaspoon
Garlic - 2 Nos.
Ginger - 1/2" Piece
Onion - 1 No.
Tomatoes - 2 Nos.

For Tomato Dosai/Thakkali Dosai :

Bengal Gram Dhal/Besan  - 3 Teaspoons
Cold Water - few Teaspoons
Oil - For Dosa

 

METHOD :

For Dosai Batter :

• Clean, Wash & Soak Par-boiled Rice with ample of Water.
• In a separate bowl, clean, wash & soak Urad Dhal and Fenugreek Seeds.
• Soak the ingredients for about 6–8 hours.
• Once soaked, Drain the water from the Urad Dhal and grind it in a mixer or grinder.
• Grind Urad Dhal and Fenugreek seeds by sprinkling water little at a time.
• Grind the ingredients for about 15-20 minutes.
• Once the Urad Dhal is well ground, it would turn up fluffy.
  
• If you drop a pinch of the fluffy batter and drop it in a small bowl of water, the batter should float.
• Switch off the mixer/grinder, transfer the Urad Dhal Batter into a Bowl and keep it aside.
• Next, drain the Water from the soaked rice and grind it in a mixer or grinder.
• Grind the Rice into a smooth batter.
• Combine the Rice Batter and Urad Dhal Batter.
• Mix both the batters thoroughly until well combined.
• Cover the Bowl and leave the batter aside.
• Allow it to ferment for about 8-10 hours/overnight.
• Once the batter gets fermented well, add Salt and mix well.

For Tomato Dosai/Thakkali Dosai Batter:

• Mix Bengal Gram Dhal Powder(Besan) along with cold water into a fine paste, without any lumps and keep it aside.
• Heat oil in a Pan, add Dry Red Chillies and fry until they fluff up.  
• Immediately add Asafoetida and give a quick stir.
• Add finely chopped Onions along with Garlic, Ginger and sauté until onions turn translucent.
• Add finely chopped Tomatoes and sauté until the tomatoes turn soft and cooked.
• Switch off the flame and allow the ingredients to cool.
• Grind the ingredients into a fine paste and pour it along with the Bengal Gram Dhal Powder(Besan) paste into the Dosa Batter and mix it thoroughly until all the ingredients are well combined.
• Leave the Tomato Dosa Batter aside for an hour.
• Adjust the consistency of the Tomato Dosa Batter. If you prefer thin & crispy Tomato Dosai, Batter should be slightly thin.

For Tomato Dosai/Thakkali Dosai:

• Heat the Dosa Griddle on a high flame and then lower the flame to medium-high.
• Smear the Griddle with oil.
• Thoroughly mix the Tomato Dosai Batter and pour one big ladle of batter over the Dosa Griddle.
• Spread the batter evenly around the Dosa Griddle.
• Keep the flame at medium while cooking Tomato Dosai/Thakkali Dosai.
• Drizzle few teaspoons of Oil over the Tomato Dosai/Thakkali Dosai.
• Cook the Tomato Dosai/Thakkali Dosai on a medium flame until it turns crispy and slightly golden yellow in colour.
• Roll out the crispy Tomato Dosai/Thakkali Dosai and remove it from the Dosa Griddle(there is no need to flip and cook the Dosai).
• Serve Tomato Dosai/Thakkali Dosai along with your choice of Chutney/Sambar.

NOTES :

• Use Par-boiled Rice/Idli Rice for Tomato Dosai/Thakkali Dosai recipe.
• The ingredients should be finely ground to a thick/thin batter.
• Allow the batter to ferment for about 8-10 hours/overnight.
• If you live in a cold climate, leave it in a warm place until the batter ferments.
• If you readily have Idli/Dosa Batter add the other ingredients into the batter and follow the suit.
• Sautéing the Tomatoes and Onions will yield a flavoured Tomato Dosai/Thakkali Dosai.
• If you do not sauté the ingredients, it will impart a raw smell into the Tomato Dosai/Thakkali Dosai.
• Adjust the number of Dry Chillies to suit your spice level.
• Mixing Bengal Gram Dhal Powder/Besan with cold water will yield a paste without lumps.
• Bengal Gram Dhal Powder/Besan paste adds crispiness to Tomato Dosais.
• Once all the ground ingredients are mixed to the Dosa Batter, allow it to ferment again for an hour.
• Cook the Tomato Dosai/Thakkali Dosai on a medium flame until it turns crispy and slightly golden yellow in colour., there is no need to flip and cook Dosai.
• Red colour Tomatoes yields you bright-coloured Tomato Dosais.