Authentic Tomato Dosa Recipe- Crispy South Indian Breakfast

Last Updated on 2 months by Neha Deshmukh

Authentic Tomato Dosa Recipe – Crispy South Indian Breakfast

Hey everyone! If you’re anything like me, you love a good dosa for breakfast, lunch, or even dinner. And this Tomato Dosa? It’s a little slice of South Indian heaven. I first made this when I was craving something a bit different from the usual masala dosa, and honestly, it’s become a family favorite. The vibrant color and slightly tangy flavor are just irresistible! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Tomato Dosa isn’t just delicious; it’s surprisingly easy to make! It’s a fantastic way to add a burst of flavor to your breakfast routine. Plus, it’s a great way to use up those extra tomatoes you have lying around. Trust me, once you try this, you’ll be making it again and again. It’s crispy, flavorful, and totally satisfying.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 3 tomato
• 4 Byadgi or Kashmiri Red chilli
• 1/2 tsp Pepper corns
• 1 tsp Cumin seeds
• 1 inch Ginger piece
• 1 cup Rice flour
• 1/2 cup Sooji (Chiroti Rava)
• 1/2 cup Wheat flour
• 1 Big onion
• Few Curry leaves
• Coriander leaves
• as needed Salt
• as needed Water
• to drizzle Cooking oil

Ingredient Notes

Let’s talk ingredients for a sec, because a few things really make this recipe shine:

• Byadgi or Kashmiri Red Chillies: These aren’t just about heat! They give the dosa that gorgeous red color and a lovely mild flavor. If you can find them, definitely use them.
• Sooji (Chiroti Rava): This semolina adds a wonderful texture – a little bit of crispiness and chewiness. It really elevates the dosa.
• Fresh Ginger & Curry Leaves: Seriously, don’t skip these! Fresh ginger adds a zing, and curry leaves bring that authentic South Indian aroma. They make all the difference. I always have a little plant growing on my windowsill just for this reason!

Step-By-Step Instructions

Alright, let’s get down to business. Here’s how to make the magic happen:

1. First, let’s make the tomato paste. Blend the tomatoes, red chilies, peppercorns, cumin seeds, and ginger into a smooth paste with a little water. Set this aside – it’s the heart of our dosa!
2. In a mixing bowl, combine the rice flour, sooji, wheat flour, tomato paste, chopped onion, curry leaves, coriander leaves, and salt.
3. Now, gradually add water to the mixture, stirring as you go. You want to achieve a thin, pourable batter – think the consistency of neer dosa batter. Not too thick, not too runny!
4. Heat a dosa tawa (or a flat griddle) over medium heat. Once hot, drizzle a little oil.
5. Pour a ladleful of batter onto the tawa and spread it in a circular motion to create a lacy pattern. Don’t worry if it’s not perfect – that’s part of the charm!
6. Drizzle a little oil around the edges of the dosa. Cook for a few minutes, until the edges start to crisp up and turn golden brown.
7. Flip the dosa carefully and cook the other side for 1-2 minutes.
8. Serve immediately with your favorite chutney! Coconut chutney is a classic pairing, but sambar is also amazing.

Expert Tips

• Tawa Temperature: Getting the tawa temperature right is key. If it’s too hot, the dosa will burn. Too cold, and it won’t get crispy. Medium heat is your friend!
• Batter Consistency: A thin batter is essential for that lacy texture. Add water gradually until you get it just right.
• Don’t Overmix: Overmixing the batter can make the dosas tough. Mix just until everything is combined.

Variations

Want to switch things up? Here are a few ideas:

• Gluten-Free Adaptation: For a completely gluten-free version, simply use only rice flour – about 1.5 cups.
• Spice Level: If you like things a little spicier, add a few more red chilies to the tomato paste. My friend, Priya, loves to add a pinch of cayenne pepper too!
• Festival Adaptations: This dosa is a wonderful addition to a South Indian breakfast spread for festivals like Ugadi or Pongal. Serve it alongside idli, vada, and sambar for a truly festive meal.

Serving Suggestions

Tomato Dosa is best enjoyed hot and fresh! Serve it with:

• Coconut Chutney
• Sambar
• A sprinkle of chutney powder
• A side of fresh coriander leaves

Storage Instructions

While Tomato Dosa is best enjoyed immediately, you can store leftover batter in the refrigerator for up to 24 hours. The batter may thicken slightly, so you might need to add a little water before making the dosas.

FAQs

Let’s answer some common questions:

1. What type of rice flour is best for making Tomato Dosa?

I recommend using regular short-grain rice flour. You can find it at most Indian grocery stores.

2. Can I make the batter ahead of time? If so, how long can it be stored?

Yes, you can! The batter can be stored in the refrigerator for up to 24 hours. Just give it a good stir and add a little water if it’s too thick.

3. What is the best way to get the dosa crispy?

A hot tawa, a thin batter, and a little oil are the keys to crispy dosas!

4. What is the difference between Byadgi and Kashmiri red chilies, and can I substitute one for the other?

Both are mild red chilies that add color and flavor. You can usually substitute one for the other, but Byadgi chilies tend to be a bit more vibrant in color.

5. Can I use a non-stick pan if I don’t have a dosa tawa?

You can, but a dosa tawa is ideal because it distributes heat more evenly. If using a non-stick pan, make sure it’s well-seasoned and use a little extra oil.