Tomato Dosa/Thakkali dosai

Today's recipe is an instant version of dosa which doesn't need any fermentation which is a good option for breakfast or dinner.
This dosa can be made with both raw rice and idly rice but today I used the raw rice and flattened rice(poha).
Addition of tomatoes give a nice color and tanginess and the poha gives a soft crisp texture to the dosa.This dosa can be eaten as such but coconut chutney is the perfect combo and gives an added taste.Now off to the recipe..............

Ingredients

Ingredient	Quantity
Raw rice/sona masoori rice/Paccharisi	11/2cups
Rice flakes/flatten rice/poha/aval(thin variety)	1/3cup
Tomato	3nos.(medium size)
Red chilly	4-5nos.
Cumin seeds/jeeragam	1tsp
Asaoetida	a generous pinch
Coriander leaves(chopped)	2tbs
Onion(finely chopped)	1/2no.
Salt	to taste
Oil	as needed

Method 

• Soak the rice for 2 hours and drain the water and keep aside.Soak the aval in the water for 2 minutes and squeeze the excess water,chop the tomatoes roughly.
• In a blender jar put the rice,aval,chopped tomatoes,cumin seeds,red chilly and salt.Grind it to a fine paste with little water as needed. 
• Add the coriander leaves and finely chopped onion,asafoetida to it and adjust the consistency by adding water little by little (should not be too thick or too thin).
• Heat a griddle and pour a ladleful of batter and spread in a circular motion.Drizzle a tsp of oil.
• Flip it to the other side and cook it for a minute then remove it from the griddle.
• Serve it with coconut chutney.

Enjoy................................................................

• This dosa tastes good if its served hot.
• Do not add too much of onion otherwise spreading the dosa is difficult.
• Cook the dosa in a medium flame.
• Red chillies can be substituted with red chilly powder.
• If the tomatoes ot not sour enough add a tsp of tamarind paste to the batter and mix it well.

Posted in: Breakfast,Dinner,Dosa Varieties