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1 cup -maida flour
1 cup- small soji
1 kg- fresh tomato.
100 grams -onion
1 inch piece - fresh
1 bunch - fresh coriander
1 tbsp - red hot chilli powder
1 pinch -hing (asafoetida)
1 oz- fresh
1 pinch -
1 pinch -mustard seeds.
1 oz -
How to Make Tomato Dosa
Grind tomato along with half portion of ginger to a fine paste adding sufficient water.
Mix all the flours in a big bowl and add the tomato juice by mixing thoroughly till you get the dosa consistency. Add lemon juice and salt.
Chop onion finely and add the onion to the batter. Also cut one large tomato into very small pieces and add it to the batter.
Mix the batter thoroughly to make certain that there are no unmixed flour.
Also cut the remaining ginger piece into very tiny pieces and add it to the batter.
Chop coriander leaves into tiny pieces and add it to the batter. Mix thoroughly into smooth consistency.
In a small vessel, add one oz of olive oil and when the oil is hot, add mustard seeds and a pinch of methi. After they pop, add hing and add that to the batter. Mix thoroughly.
Let it sit for two hours at the room temperature.
Use a large tawa and add a spoon of olive oil. When the tawa is hot, pour two ladles of the finely mixed batter. Smear it and cover the tawa.
After a few minutes, when the dosa turns brown, turn it and let it cook on a medium flame. Now the dosa is finished. Put it on a plate and smear with ghee.
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Ramya is an ardent blogger who is known for her authentic Kannada recipes.