Tomato Dosa

This dosa brings a very welcome variation for the regular breakfast in Tamil families. For others, it sounds like a great treat!

Ingredients:

* 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 chillies

* 1 tbsp chopped coriander leaves (optional)

* salt to taste

* oil as required

Procedure:

1 Drain and grind smoothly the rice and tur dal with chopped tomatoes, dried red chillies, grated fresh coconut, coriander leaves, salt and little water to form a dosa-like batter.

2 Heat non-stick tawa on high flame till hot, reduce heat, pour a ladle 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 coconut chutney, small onion chutney or molaha podi.

Set Dosa

Served hot with mixed veggies it becomes a complete meal by itself.
Ingredients:
1. 1 cup raw rice
2. 1/2 tsp fenugreek seeds
3. 1 cup poha (beaten rice)
4. 1/4th cup curd
5. Salt to taste
6. Pinch of fruit salt (Eno)
Procedure:
1. Soak the rice and fenugreek seeds in warm water for 2 hours
2. Wash the poha
3. Grind the rice
4. Add the poha and grind again (rice will take longer to grind, so it is better to add poha later)
5. Do not add too much water.
6. Keep the batter in an airtight container for 6 hours (I keep it inside the switched off microwave overnight). The batter should get fermented.
7. If the batter does not ferment properly, add the fruit salt. Bring the batter to dosa consistency.
8. Lightly grease a non-stick tawa.
9. Spread the batter, but not very thin.
10. Add little oil at the edges. Do not turn the dosa. Wait for some time till both sides get cooked.
11. Take out the dosa and serve hot with pickle and mixed veggies (find recipe below)