Instant Tomato Dosa

Ingredients

• 185 g (1 cup)raw rice
• 12 g (1 tbsp)white lentils (urad dal)
• 3tomatoes
• ½carrot
• 3whole dried red chillies
• 8curry leaves
• ½ginger
• 15 g (3 tbsp)grated fresh coconut
• ½salt
• ¼cumin seeds
• 10 ml (2 tsp)cooking oil

Instructions

1. 1

   Soak rice

   Wash the rice and lentils, then soak them for 3 hours.

2. 2

   Chop vegetables

   Chop all the vegetables. If you do not have dried red chillies, use ½ tsp red chilli powder instead.

3. 3

   Blend vegetables

   Grind the vegetables and coconut to a smooth paste without adding water at this stage.

4. 4

   Blend rice

   Add the rice and just a little water, then grind again.

5. 5

   Season batter

   Transfer the batter to a bowl and stir in the salt and cumin seeds.

6. 6

   Rest batter

   If time allows, leave the batter to rest for 30 minutes; otherwise, use it straight away.

7. 7

   Spread dosa

   Pour a ladleful of batter onto a medium-hot griddle and spread it out in a circular motion.

8. 8

   Cook first side

   Drizzle a little oil around and over the dosa. Cook for 1 minute.

9. 9

   Flip and cook

   Turn the dosa over and cook the other side, drizzling a little oil around it.

10. 10

    Serve hot

    Transfer the dosa to a plate and serve hot.

11. 11

    Choose a dip

    Serve with coconut chutney or a mint and yoghurt dip.

What is tomato dosa?

Dosa is a South Indian dish of thin, savoury pancakes, traditionally made from a rice-and-lentil batter. This version blends tomato and vegetables into the batter for a bright colour and a fresh, gently tangy flavour.

The rice gives the dosa its structure, while lentils, coconut and spices round out the batter. Unlike a long-fermented version, this recipe can be cooked after an optional 30-minute rest.

Nutrition and macros by portion

The nutrition label shows one serving as written: 246 calories, 6g protein, 47g carbs, 4g fat.

The rice provides most of the carbohydrates, while the lentils contribute some protein; coconut and cooking oil supply much of the fat. Pair a dosa with a substantial serving of vegetables or a yoghurt dip to make the plate more varied.

Build the batter

Rice and lentils: soak them together for 3 hours so they are easier to grind into the batter.

Vegetables and coconut: grind these first, without water, as directed. Add only a little water when you blend in the rice; too much can leave the batter difficult to spread.

Get an even grind

Smooth paste: blend the vegetables and coconut finely before adding the rice. Scrape down the sides of the grinder if needed so the mixture is evenly processed.

Water control: add just a little water with the rice, then check the consistency. The method does not specify an exact amount, so add cautiously rather than making the batter runny.

Spread and cook

Medium heat: spread a ladleful of batter in a circular motion on a medium-hot griddle. A surface that is too hot can make the batter set before you have spread it.

First side: cook for 1 minute with a little oil around and over the dosa. Turn it over and cook the other side, adding a little more oil around it as directed.

Choose your chilli

Dried chillies: the recipe blends three whole dried red chillies with the vegetables, bringing heat and colour to the batter.

Ground alternative: if dried chillies are unavailable, the method suggests ½ tsp red chilli powder. The amount of heat will depend on the chilli used.

When to serve

Fresh from the griddle: serve the dosas hot, while their edges are at their crispest. Keep cooked dosas on a plate as you finish the remaining batter.

With a dip: coconut chutney is the suggested accompaniment; a mint and yoghurt dip is another option. Both add a cool, creamy or fresh contrast to the spiced tomato batter.

Recipe notes & tips

• Soak the rice and lentils for the full 3 hours before grinding.
• Grind the vegetables and coconut before adding any water.
• Add only a little water when blending in the rice, as the method does not give a precise amount.
• Rest the batter for 30 minutes if you are not in a hurry, or use it straight away.
• Spread the batter on a medium-hot griddle so it has time to form a circle.
• Serve the dosas hot with coconut chutney or mint and yoghurt dip.

Variations

• Use chilli powder: replace the dried chillies with ½ tsp red chilli powder as suggested in the method.
• Pair with coconut chutney: serve the dosa with this classic suggested dip.
• Try mint and yoghurt: use the recipe's alternative dip for a cool accompaniment.
• Adjust the heat: use fewer dried chillies for a milder batch.

Common mistakes to avoid

• Adding water too early: grind the vegetables and coconut first without water, then add a little with the rice.
• Pouring in too much water: add it gradually so the batter remains manageable for spreading.
• Using a very hot griddle: start at medium heat to give yourself time to spread the batter.
• Skipping the soak: wash and soak the rice and lentils for 3 hours before grinding.
• Overcooking the first side: follow the stated 1-minute cook, then turn the dosa over.

How to store

These dosas are best served hot. Refrigerate leftover cooked dosas in a covered container and reheat them on a griddle or frying pan until hot; the recipe does not specify a storage duration.

Frequently asked questions