Tomato Dosa

Ingredients:

• For Dosa Batter:
• Sona masoori rice/ Boiled Rice: 1 cup
• Idli rice: 3 cups
• Fenugreek seeds: 2 tbsp
• Urad daal (washed) :1 cup
• Chana daal: 1/4 cup

 - Wash and Soak all the above ingredients  in water for 4-5 hours.
 - Grind them properly and keep it overnight for fermentation

• Salt: to taste (Add only, before making dosa)
• Oil: 2-3 tbsp
• Tomato Puree: (Grind all the below ingredients separately to form tomato puree)
• Tomatoes: 2-3
• Green chilli: 1-2 (chopped)
• Ginger: a small piece
• Onion: 1 (chopped)
• Salt: to taste
• Cumin Seeds: 1 tsp
• Grated Fresh Coconut: 1/4 cup

Method:

1. Mix dosa batter with tomato puree.
2. Heat non-stick tawa/ pan.
3. Before making dosas, add salt.
4. Slightly oil the pan.
5. Take a ladle full of batter and spread the batter in circular pattern on pan.
6. Let it cook for few minutes.
7. Flip it when done and cook for few seconds.
8. Flip again and cook for 1-2 mins.
9. Serve hot with coconut chutney and sambhar. 

PS:

• If dosa batter is kept at 25 deg or higher temperature, then 12 hours would suffice for fermentation.
• If temp is less than 25 deg, then keep the batter for 24 hours for fermentation.
• For dosa batter, some people use only sona masoori rice with urad daal. They don't use idli rice. The ratio of sona masoori rice : urad daal is 2.25 cup (sona masoori rice): 1 cup (urad daal). Along this also add chana daal: 1 tbsp, fenugreek seeds: 1 tbsp. Rest everything is same as above.