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
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
