BM #136 Week 3 Day 2 - 

The letter T was very easy as I had listed down Tomato Dosa a while ago. I decided to make a watery tomato chutney and add it to the Dosa batter. 

It was super easy to make and the Dosas turned out super crispy and vibrant colored. I would think any tomato pickle can be added to the Dosa batter and the result would be similar.

Ingredients - 

Dosa Batter 3 Cups
Spiced Tomato Puree 1/2 cup to 3/4 cup
Oil to shallow fry Dosas
For Dosa Batter - 
Note ** Any Dosa batter can be used. I used the following..
Urad Dal 1/2 cup
Chana Dal handful
Foxtail Millet 1 1/2 cups
Fenugreek seeds 1 tsp
Salt as needed
For Spiced Tomato Puree - 
Oil 1 tsp
Onions chopped 1/2 cup
Tomatoes cubed 3 cups
Salt and Red Chili  powder as needed

Method Of Preparation -

To Prepare the Dosa Batter - 
Wash and soak urad dal, chana dal, fenugreek seeds for 4-6 hours. Wash and soak foxtail millet for 4-6 hours.

Drain and grind the dals into a fine batter adding as much water as needed. Add in the foxtail millet and grind until the millet is coarsely ground.

Remove the batter into a big pot. Add salt to taste. Set aside for fermentation in a warm place. 

To Prepare the Spiced Tomato Puree -
In a heated pan, add oil and saute chopped onions. After the onions are cooked through, add in the chopped tomatoes. 

Sprinkle salt and red chili powder. Cover and allow it to cook. After 10-15 minutes, remove from heat, allow to cool and puree in a blender. 

When ready to prepare Dosas, whisk the batter and add in the spiced tomato puree little by little. When the color looks bright red, Check taste and the batter is ready. 

In a heated no stick griddle, brush with oil and wipe it with a paper towel or a cut onion.

Sprinkle a few drops of water and after they sizzle and evaporate, pour a ladleful of batter and spread it into a circular shape making it as thin as possible.

Drizzle oil on the edges, cover and let it cook.

Once the underside is golden brown, flip it and let the other side cook a little as well. (This is optional but I prefer it.)

Remove onto a plate and continue with the rest of the batter.

Serve them hot with Peanut Chutney.


Preparation Time 30 minutes + Batter preparation and Fermentation Time 10-12 hours
Makes 12-14
Posted by Harini R on Monday, July 18, 2022


  1. Rajani Says:
  2. Love how crisp the dosa is and how nicely you have rolled it! Looks so delicious!

  3. Rafeeda AR Says:
  4. The dosa looks perfectly crisp and those clicks are really good... just shows how well the dosa has turned out to be...

  5. Radha Says:
  6. Amazing crispness and color in the dosas! I have made tomato dosa with rice alone, and would love to try this version too!

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