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    Home » Blogging Marathon » Tomato Dosa with Oats

    Tomato Dosa with Oats

    Published: Jul 26, 2015 · Modified: Jun 18, 2020 by Pavani · Leave a Comment

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    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.

    Oats dosa with tomato

    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.

    Oats dosa with tomato

    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.

    Oats dosa with tomato
    Oats dosa with tomato

    Tomato Dosa with Oats

    Traditional South Indian dosa with a twist -- tomato dosa. Tomato puree adds a nice red color and slight tanginess.
    Author: Pavani
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    Prep Time: 30 mins
    Cook Time: 30 mins
    Total Time: 1 hr
    Course: Breakfast
    Cuisine: south indian
    Servings: 1215 dosas

    Ingredients

    • ½ cup Urad dal
    • 1¼ cups Rice
    • ½ cup Oats - , ground to a powder
    • 1 cup Tomato Puree
    • 1 tsp Cumin seeds
    • to taste Salt

    Instructions

    • 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.

    Notes

    Oats dosa with tomato
    Lets check out what my fellow marathoners have cooked today for BM# 54.
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

    More Blogging Marathon

    • Blue platter with Tofu asparagus stir fry.
      Sesame Tofu Asparagus Stir Fry Recipe
    • Egg Puffs Recipe | Indian Bakery Style
    • Vegetable Frittata Recipe | Indian Style
    • Ragi Adai Recipe | Finger Millet & Lentil Dosa
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    Reader Interactions

    Comments

    1. Sarita

      July 26, 2015 at 11:29 pm

      Healthy oats dosa.. Looks great.. Dosa looks delicious.

      Reply
    2. Nivedhanams Sowmya

      July 27, 2015 at 7:08 am

      healthy and delicious..... as usual awesome clicks..

      Reply
    3. vaishali sabnani

      July 28, 2015 at 10:51 am

      That's a very innovative Dosa, I must try this. Like the use of oats too. The whole set up is very inviting.

      Reply
    4. Rajani S

      July 28, 2015 at 3:33 pm

      Lots of new twists in this recipe. I like it that the additions are made at the last minute to the regular dosa batter!

      Reply
    5. Sandhiya

      July 29, 2015 at 10:47 am

      Bookmarked this immediately..your pictures are tempt me to try this immediately..Lovely presentation.

      Reply
    6. Sapana Behl

      July 29, 2015 at 2:27 pm

      Very healthy and innovative dosa.

      Reply
    7. praba bubesh

      August 01, 2015 at 1:40 am

      we too make tomato dosa..but oats is a really nice addition..beautiful pics..

      Reply
    8. sneha datar

      August 01, 2015 at 6:10 am

      A healthy and filling dosa.

      Reply
    9. Srivalli

      August 20, 2015 at 10:30 am

      Very beautifully presented Pavani..I love tomato dosa, this must have been so good!

      Reply
    10. Varadas Kitchen

      October 10, 2015 at 1:08 am

      this might be a nice way to use less fermented batter during winter. Love the reddish hue on the dosa.

      Reply

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