I tried out a new recipe, tomato dosa, from recipe files this week which, fortunately, turned out to be a keeper. The tomatoes gave that kick to the rice+dal batter by lifting the earthy flavor to something tangy, jaggery lent it a sweet touch, and red chillis provided the spice factor. These dosas can be served with any chutney or podi of your choice. My son enjoyed it with white sugar, though.:) 1 Drain and grind smoothly the rice and tur dal with chopped tomatoes, dried red chillies (de-seed), grated fresh coconut, jaggery, coriander leaves, salt and little water to form a dosa-like batter. Recipe Source: From my recipe files Prep & Cooking: 20-30 mts, Soaking: 2-3 hrs Serves 5-6 persons Cuisine: South Indian . 2 tomatoes chopped 2 tbsp grated fresh coconut (optional) 2-3 dried red chillis, de-seed and tear 1-2 tbsp grated jaggery 1 tbsp chopped coriander leaves (optional) salt to taste oil as required 2 Heat griddle on high flame till hot, reduce heat, pour a laddle full of dosa batter, spread the batter with the bottom of the ladle evenly making circles to form a dosa and drizzle with some oil along the edges. Cook on medium heat for 1-2 mts and increase to high flame for a few seconds and flip the other side and cook for 20-30 seconds or till done. 3 Serve hot with any podi or chutney of your choice like karivepaku podi or coconut chutney.
