Saute the tomatoes in a tsp of oil until mushy and the raw smell disappears.
Allow it to cool and grind the tomatoes with coconut, garlic and red chillies to a fine paste with a little water.
Now add cumin, curry leaves, red chilli powder and tomato coconut paste to the dosa batter and mix well.
Heat a dosa tawa, keeping in low medium flame.
Take a ladle full of the batter and spread it evenly. Drizzle some oil along the edges and cook for 2 mins.
Flip on to the other side and cook until done.
Serve hot with any chutney of your choice.
Recipe and Image courtesy: Sharmis Passions
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.