Tomato Dosa

Preparing different varieties of tiffin recipes for my 4 yr old is a daunting task, sometimes. Yes, after trying out a new recipe, I’m not sure if he is going to eat it at all. I guess, there are some of you out there who would relate to that. But then, it doesn’t stop us from preparing a tried and tested recipe with a twist/variation or an absolutely new tiffin recipe with the hope that our little ones might enjoy it after all.

Tomato dosa, pandumirapakaya pachadi, cabbage pachadi, karivepaku podi
I tried out a new recipe, tomato dosa, from recipe files this week which, fortunately, turned out to be a keeper. The tomatoes gave that kick to the rice+dal batter by lifting the earthy flavor to something tangy, jaggery lent it a sweet touch, and red chillis provided the spice factor. These dosas can be served with any chutney or podi of your choice. My son enjoyed it with white sugar, though.:)

Tomato Dosa Recipe

Recipe Source: From my recipe files
Prep & Cooking: 20-30 mts, Soaking: 2-3 hrs
Serves 5-6 persons
Cuisine: South Indian


1 1/4 cup raw rice and 2 tbsps of tur dal, soaked in water for 2-3 hrs
2 tomatoes chopped
2 tbsp grated fresh coconut (optional)
2-3 dried red chillis, de-seed and tear
1-2 tbsp grated jaggery
1 tbsp chopped coriander leaves (optional)
salt to taste
oil as required
1 Drain and grind smoothly the rice and tur dal with chopped tomatoes, dried red chillies (de-seed), grated fresh coconut, jaggery, coriander leaves, salt and little water to form a dosa-like batter.
2 Heat griddle on high flame till hot, reduce heat, pour a laddle full of dosa batter, spread the batter with the bottom of the ladle evenly making circles to form a dosa and drizzle with some oil along the edges. Cook on medium heat for 1-2 mts and increase to high flame for a few seconds and flip the other side and cook for 20-30 seconds or till done.
3 Serve hot with any podi or chutney of your choice like karivepaku podi or coconut chutney