Tomato Idli Rice Dosa Recipe – Authentic South Indian Breakfast

Last Updated on 2 months by Neha Deshmukh

Tomato Idli Rice Dosa Recipe – Authentic South Indian Breakfast

Hey everyone! If you’re anything like me, a good South Indian breakfast is the best way to start the day. And honestly, few things beat a crispy, tangy dosa. Today, I’m sharing my go-to recipe for Tomato Idli Rice Dosa – it’s a little different from your standard dosa, packed with flavour, and surprisingly easy to make. I first stumbled upon this recipe from my aunt, and it’s been a family favourite ever since!

Why You’ll Love This Recipe

This Tomato Idli Rice Dosa isn’t just delicious; it’s a fantastic way to use up leftover idli rice. It’s got a lovely tang from the tomatoes, a gentle spice, and a wonderful aroma thanks to the tempering. Plus, it’s a relatively quick breakfast option – perfect for busy mornings or a relaxed weekend brunch. You’ll love how the slight fermentation gives it a lovely texture and flavour.

Ingredients

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

• 2 cups idli rice
• 3 red ripe tomatoes
• 1 teaspoon red chili powder (or 4 red chilies)
• Salt to taste
• Water as needed
• 2 teaspoons oil (for tempering)
• 0.5 teaspoon mustard seeds
• 1 teaspoon urad dal
• 2 pinches asafoetida (hing)
• 1 sprig curry leaves
• 1 onion (finely chopped)

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special:

• Idli Rice: This is key! Idli rice has a specific starch content that gives the dosa its perfect texture. Don’t substitute with regular rice, it just won’t be the same.
• Tomatoes: Use really ripe, juicy tomatoes for the best flavour. I prefer using the local desi tomato varieties – they have a wonderful sweetness.
• Asafoetida (Hing): Don’t skip this! It adds a unique umami flavour that’s so characteristic of South Indian cooking. It also aids digestion. If you’re not familiar with it, it has a pungent smell in its raw form, but transforms beautifully when heated.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and soak the idli rice in plenty of water for at least 3 hours. Seriously, don’t rush this step! It’s crucial for a smooth batter. Once soaked, drain the rice completely.
2. Now, it’s time to grind. Add the soaked rice, tomatoes, red chili powder (or whole chilies), and salt to a mixer or grinder. Add water gradually, a little at a time, until you get a slightly thick, pourable batter. Think thicker than rava dosa batter, but not as thick as idli batter.
3. Let’s do the tempering! Heat a tawa (griddle) and add the 2 teaspoons of oil. Once hot, add the mustard seeds. When they start to splutter, add the urad dal, curry leaves, and asafoetida. Cook until fragrant – this usually takes about 30 seconds.
4. Add the finely chopped onion to the tempering and sauté until translucent. This adds a lovely sweetness and texture. Now, pour this beautiful tempering into the prepared batter and mix well.
5. Heat the tawa again and lightly grease it with a little oil. Pour a ladleful of batter onto the tawa and spread it in a circular motion to form a thin dosa.
6. Cook covered for 1-2 minutes, or until the edges start to lift and turn golden brown.
7. Flip the dosa and cook the other side for 30-40 seconds.
8. Repeat with the remaining batter, and enjoy!

Expert Tips

• Batter Consistency is Key: If the batter is too thick, the dosas will be hard. Too thin, and they’ll be difficult to spread.
• Tawa Temperature: Make sure your tawa is hot enough before pouring the batter. A well-heated tawa ensures a crispy dosa.
• Don’t Overcook: Overcooked dosas become brittle. Keep a close eye on them!

Variations

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

• Vegan Adaptation: This recipe is naturally vegan! Just ensure the oil you use is plant-based.
• Spice Level Adjustment: My family loves a bit of a kick, so I use red chilies. For a milder flavour, reduce the chili powder or use milder chilies.
• Gluten-Free Note: This recipe is naturally gluten-free, as idli rice is a gluten-free grain.
• Festival Adaptations: During Makar Sankranti or Pongal, I sometimes add a pinch of turmeric to the batter for a vibrant colour and auspicious touch.

Serving Suggestions

Serve these Tomato Idli Rice Dosas hot with a side of fresh coconut chutney and sambar. A dollop of butter on top is always a good idea, too! They’re also fantastic with a simple onion-tomato relish.

Storage Instructions

If you have any leftover batter (unlikely, right?), you can store it in an airtight container in the refrigerator for up to 2 days. The batter might thicken slightly, so add a little water before making the dosas.

FAQs

1. What is the best type of rice to use for this dosa?

Definitely idli rice! It’s specifically chosen for its starch content, which gives the dosa its perfect texture.

2. Can I make the batter ahead of time? If so, how long will it keep?

Yes, you can! Making the batter ahead of time actually allows for a little fermentation, which improves the flavour. It will keep in the fridge for up to 2 days.

3. What is asafoetida (hing) and can I substitute it?

Asafoetida, or hing, is a resin with a pungent smell that adds a unique umami flavour to South Indian dishes. If you can’t find it, you can try substituting with a pinch of garlic powder, but it won’t be quite the same.

4. My dosa is sticking to the tawa, what am I doing wrong?

A few things could be happening. Make sure your tawa is well-seasoned and hot enough before pouring the batter. Also, ensure you’re using enough oil to grease the tawa.

5. Can I use a blender instead of a grinder to make the batter?

While a grinder is ideal for achieving the right texture, you can use a blender. You might need to add a little more water to get a smooth batter, and it might not be quite as fluffy, but it will still taste delicious!