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Tomato Dosa

Posted Nov 13 2009 10:01pm
Once upon a time, tomatoes were thought to be poisonous. We need to applaud the one brave person who, knowingly or not, bit into a ripe juicy red tomato and survived the test because without this attempt we'd have deprived ourselves of delicious recipes including soups, sauces and salads, not to say the lycopene content of this vegetable. Tomatoes are so versatile, they can be added to almost anything.

I've tried my hand at this vegetable in soups, pastas, curries and salads. There were many times over the past couple of years however when I had to forego this pleasure because the prices had rocketed sky high. Finally they did come crashing down, and one tends to overindulge in something one's been denied for a while. I'd brought a couple of kilos of luscious red tomatoes at dirt cheap price some months ago and now had to make something out of the ordinary from them. So after exhausting all other options I made this particular recipe.We loved it and I've made it more regularly after that.

For the dosa, I soaked about one tall cup of dosa rice in water for about four to six hours. Since I'm wary of using an all-rice base for the batter as plain rice would raise the glycemic index of the meal, I've found jowar (sorghum) flour as a great replacement. So I tend to use jowar and rice in different ratios; here I used it 1:1.

I quartered about three large ripe tomatoes and added them along with the soaked rice and about one cup of jowar flour in the blender, liquidizing them into a smooth batter. I did not add extra water in the beginning since tomatoes have some moisture. I transfered the batter to a pot and added more water later to give a better consistency, that of a regular dosa batter.


I love the combination of tomato and jeera (cumin seeds). I manually crushed with a stone mortar and pestle about one teaspoon of cumin seeds and added this to the batter. I also added shredded ginger, finely chopped green chillies and a handful of chopped cilantro along with requisite salt.Sometimes I finely chop a bit of tomato too and add it to the batter.

The first time I tried this, I had made the dosas right away and the taste wasn't well defined. I found that letting the batter rest for a few hours, or overnight in the refrigerator, allows a much stronger flavor. So now I make it well ahead of the meal time.

To make the dosa, heat a flat iron/nonstick griddle on high flame till mildly smoking hot and grease the surface lightly with oil. Scoop up a ladleful of batter and place it in the center of the griddle. Create concentric circles with the back of the ladle onto the pan from the center outward without lifting the ladle until a paper-thin pancake is formed. Let this cook for about a minute or so under a lid and peel it off once the back of the dosa turns a golden brown.

Serve this hot with chutney of choice.Cheese toppings would also go great with it.

This is my entry to theMonthly Mingle: Ravishing Riceevent hosted by Nags. MM was started by Meeta ofWhat's For Lunch, Honey.


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