thakkali dosa (tomato dosa)

This Independence Day (August 15th), we visited our family friend in Bangalore in Karnataka state. Their Grandma suggested that adding beaten rice (flattened rice flakes) gives a unique taste to tomato dosa, which normally I used to prepare without. This recipe is easy and will be a favorite amongst children!

THAKKALI DOSA (TOMATO DOSA)

(Tamil to English: Thakkali - tomato, Dosa - thin savoury crepe)
served with COCONUT/CORIANDER CHUTNEY

INGREDIENTS


Raw rice - 1 cup (50 gram measuring cup)
Parboiled rice - 1 cup  
Beaten rice - 1 cup
Fenugreek seeds - ½ tsp
Tomatoes - 5 to 6, medium size
Red chili - 4 pcs


Coconut/coriander chutney
Roasted gram (split-roasted chickpeas) - 4 tsp
Coriander leaves - 4 sprigs
Fresh coconut - 1/2 cup
Green or red chili
Salt

METHOD


1. Wash and soak raw rice, boiled rice, beaten rice and fenugreek seeds in water together for at least 1 hour.
2. Grind finely in a food processor along with the red chilies and tomatoes.
3. Add salt and mix well
4. Pre-heat a dosa tawa (or frying pan) and wipe it with a bit of oil.
5. Prepare a dosa following the instructions in my carrot adai recipe
6. Serve with chutney or any other gravy. For the chutney, grind coconut, roasted gram, green chili and salt. Add coriander leaves in the end and grind once more, so that the green leaf particles will be visible.

Happy cooking,
-Jay

cheese ragi dosa recipe

 

Yesterday I was wondering what to cook for a quick evening tiffin/snack.
At 5 pm I decided the menu and at  6.30 pm finished eating plain ragi dosa with chutney.
But, when my daughter returned from office she wanted "cheese" dosa. No problem I had the batter ready :).


RAGI DOSA (PLAIN AND CHEESE)
(Tamil to English: Ragi - Millet flour, Dosa - thin savoury crepe)

served with COCONUT CHUTNEY

INGREDIENTS

Ragi dosa batter
Ragi flour - 3 cups
Urid dal - 1 cup
Fenugreek seeds - 1 tsp

Coconut chutney
Fresh coconut - 1/2 cup
Green or red chili
Salt


METHOD

1. Mix the ragi flour with 1 cup of water and salt until it becomes a smooth and wet batter. Keep aside.
2. Soak urid dal and fenugreek seeds for 45 minutes. Grind them together with a bit of water.
3. Mix the ground paste with the ragi batter and make a plain ragi dosa (You can find the spreading technique in my carrot adai recipe).
4. Flip to the other side and add 1tsp of oil to the sides. Allow to cook until soft or crispy as per your preference.
5. When it is ready serve hot with chutney. For the chutney grind all ingredients, season with mustard seeds and curry leaves.
6. For cheese ragi dosa prepare it soft and when both sides are cooked spread grated cheese on top of the dosa. Allow the cheese to melt and serve hot.

See you soon with different variations of Ragi dosa,
Happy cooking,
-Jay