Preparation Time: 20-30 minutes
Soaking Time: 3 hours
Serves: 5-6 people
Cuisine: South Indian
1 cup raw rice
¼ cup Toor Dhal
2 large Tomatoes (any variety)
3-4 Dried red chilies
½ tsp tamarind paste (optional)
Salt to taste
Oil as required (drizzle while cooking)
- Soak rice and toor dhal for 2-3 hours in a plenty of water.
- Drain the water.
- Add tomatoes, dried red chilies, salt and grind to a smooth batter. (Add more water if required to get to a batter of pourable consistency)
- Heat pan on high till hot, reduce heat, pour a ladle full of dosa batter.
- Spread the batter clock wise to form a round shape.
- Drizzle some oil around the edges.
- Cook for 1-2 minutes and flip the dosa and cook for 30 seconds and cook till crisp.
- Remove and serve hot with any type of chutney.
- This dosa does not need fermenting. Dosa’s can be made as soon as grinding the batter.
- Tamarind is optional [It is added to give a slight sour taste]
- Toor Dhal is high rich in protein.
- Rice has a good source of Carbohydrate.
- Tomato has a rich source of Vitamin C and Vitamin A.
- Eating tomatoes can lower the risks of many types of cancer.
This is my entry to saffron trail "weekend breakfast blogging"