Blogging Marathon# 54: Week 4/ Day 3 Theme: Lentils — 3 Ways Dish: Tomato Dosa with Oats
I have an interesting dosa recipe for the final day of this month’s blogging marathon. Dosas are an excellent mix of lentils and rice and give a good dose of protein and carbohydrates to the body.
I saw this recipe for dosa with tomato and oats on a Telugu cooking show and immediately noted it down in my book. I made these couple of days ago and they turned out great. Adding oats makes these dosas a little more nutritious.
Tomato puree adds a nice red color and slight tanginess. Make sure that the batter doesn’t ferment too much and becomes sour, then adding tomato would make dosas taste too sour. Also make sure to grind the tomatoes to a fine paste, otherwise little chunks might make it difficult to make smooth dosas.
I served them with potato-onion curry and peanut chutney. I think this makes an excellent brunch or lunch. Skip the curry and serve with a chutney for a lighter breakfast.
Soak rice and urad dal for 4~6 hours. Grind them to a smooth batter adding enough water. Cover and set aside to ferment for at least 8 hours or overnight.
When ready to make dosas, add oats powder, tomato puree, cumin seeds and salt to the dosa batter and mix well.
When ready, heat a tawa on medium high heat. Pour about ½cup of batter and spread it around using the back of a ladle. Add few drops of oil on the batter and let cook until lightly brown and crispy, about 2~3 minutes. Carefully flip and cook on the other side for 30 seconds. Remove and serve hot with potato curry (similar to this curry but without the besan) and/ or peanut or ginger chutney.