Spicy Tomato Dosa Recipe – Authentic South Indian Breakfast Idea

Last Updated on 4 months by Neha Deshmukh

Spicy Tomato Dosa Recipe – Authentic South Indian Breakfast Idea

Hey everyone! If you’re anything like me, you love a good dosa for breakfast, lunch, or even dinner. But sometimes, you just crave a little something extra, right? That’s where this Spicy Tomato Dosa comes in. It’s a family favorite, and honestly, once you try it, you’ll be hooked! I first made this when I was trying to use up some ripe tomatoes and it quickly became a regular on our weekend menu.

Why You’ll Love This Recipe

This isn’t your average dosa. The vibrant tomato and chilli paste mixed into the batter gives it a beautiful colour and a lovely spicy kick. It’s quick to put together – perfect for busy mornings – and incredibly satisfying. Plus, it’s a fantastic way to add a little zing to your South Indian breakfast routine. Trust me, this recipe is a winner!

Ingredients

Here’s what you’ll need to make these flavourful dosas:

• 2 ¼ cup dosa batter
• 2 medium ripe tomatoes
• 1-2 green chillies (depending on your spice preference)
• 1 teaspoon cumin seeds
• 1 inch ginger
• Salt to taste
• Chopped coriander leaves (optional)

Ingredient Notes

Let’s talk ingredients for a moment, because a few things can really make or break this recipe!

• Dosa Batter: The heart of any good dosa! Ideally, you want a well-fermented batter. Fermentation is key for that light, fluffy texture and slightly tangy flavour. If you’re short on time, store-bought is okay (more on that in the FAQs!), but homemade is always best.
• Tomatoes: Ripe, juicy tomatoes are what you’re after. I prefer using the desi tomato variety (the local Indian kind) as they have a wonderful sweetness, but any good quality ripe tomato will work.
• Green Chillies: These add the heat! I usually use 2, but if you’re sensitive to spice, start with one. You can also remove the seeds for a milder flavour. Remember, you can always add more, but you can’t take it away!
• Cumin Seeds: Don’t skip toasting these! It really brings out their flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the tomato paste. Coarsely grind the cumin seeds in a blender. Then, add the tomatoes, ginger, green chillies, and salt. Blend everything into a smooth, vibrant paste.
2. Now, take your pre-made dosa batter and mix in the tomato paste thoroughly. Don’t be shy – really get it all incorporated! If you like, stir in some chopped coriander leaves for a fresh touch.
3. Heat a non-stick tawa (flat griddle) over medium heat. Grease it lightly with oil – I swear by using half an onion dipped in oil to spread it evenly and prevent sticking. It’s an old trick my grandmother taught me!
4. Pour a ladleful of batter onto the hot tawa. Gently spread it in a circular motion to create a nice, even dosa. Drizzle a little oil around the edges – this helps it get crispy.
5. Cook until the dosa turns golden brown and crispy. Flip it over and cook the other side for a minute or two. Serve immediately while it’s hot and crispy with your favourite chutney or idli podi!

Expert Tips

• Tawa Temperature: Getting the tawa temperature right is crucial. If it’s too hot, the dosa will burn. Too cold, and it will be sticky. Medium heat is your friend!
• Batter Consistency: If the batter is too thick, add a splash of water to thin it out. It should be easily pourable.
• Crispy Dosas: For extra crispy dosas, make sure the tawa is well-greased and cook on medium-high heat.

Variations

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

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your dosa batter doesn’t contain any dairy.
• Gluten-Free Notes: Traditional dosa batter is made from rice and lentils, making it naturally gluten-free. However, always double-check the ingredients of your store-bought batter.
• Spice Level Adjustments: My friend, Priya, loves her dosas super spicy, so she adds a pinch of red chilli powder to the tomato paste. Feel free to experiment!
• South Indian Festival Adaptations: During festivals, my family loves to make mini tomato dosas – perfect for serving as snacks.

Serving Suggestions

Spicy Tomato Dosa is amazing on its own, but it’s even better with some accompaniments! Here are a few of my favourites:

• Coconut Chutney
• Tomato Chutney
• Sambar
• Idli Podi (a dry lentil powder)

Storage Instructions

Leftover dosa batter can be stored in the refrigerator for up to 3 days. Just give it a good stir before using. Unfortunately, cooked dosas don’t store well – they lose their crispness. It’s best to make them fresh!

FAQs

Let’s answer some common questions:

• What type of dosa batter works best for this recipe? A well-fermented batter made from rice and lentils is ideal. You can make your own or use a good quality store-bought version.
• Can I make the tomato paste ahead of time? Absolutely! You can make the paste a day or two in advance and store it in the refrigerator.
• How do I get the dosa extra crispy? Ensure your tawa is well-greased and cook on medium-high heat.
• What is the best chutney to serve with Spicy Tomato Dosa? Coconut chutney is a classic pairing, but tomato chutney and sambar are also delicious.
• Can I use store-bought dosa batter? Yes, you can! It’s a convenient option, but homemade batter will always have a superior flavour and texture.

Enjoy making (and eating!) these Spicy Tomato Dosas. Let me know how they turn out in the comments below!