|1/2 cup Dosai Batter|
|1/4 tsp Chilli powder|
|1/4 tsp Asafoetida|
|a pinch Salt|
|to make dosai Oil|
Have you heard of a tamizh household where there is no stock of dosai maavu on any particular day? My home is one of those typical households, where you will definitely find dosai batter in the fridge if not for vegetables. No…I am joking. You will find both:) Thakkali dosai or tomato dosai is one of the avatars of the regular dosai.
Tomato dosai is a naturally red coloured dosai and is a makeover which you can give to the stored batter. The colour and the change in flavour does entice people to look forward for it.I have added tomatoes, chillipowder and asafoetida to it. Make sure the basic dosai batter is not runny as the addition of the tomatoes might make it runny. Serve it with some coconut chutney and this is perfect for both breafast and dinner. I am sure you will love the little tangy red coloured thakkali dosai .
You can check out the other Tomato dosai here which is prepared in a slight different manner.
Both idli and dosai are prepared with the same basic batter.
Blanch the tomatoes. Let it cool. Remove the skin and grind it with chilli powder and asafoetida
Mix well with the dosai batter
Heat the dosai gridle on a medium heat. When it is sufficiently hot, pour a ladle of the batter and move in circular motion from center to the outside to get round dosai. Drizzle oil all around. Once it starts to brown, flip it on the other side till that becomes brown as well
Take it out carefully and serve with coconut chutney
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