Tomato Dosa

No. of servings:  4	Soak Time:  4-6 hrs (overnight)
Preparation Time:  10 mins	Cook Time:  20 mins

This dosa recipe is fail-proof and anyone can make it with ease!  No fermentation is required; taste and nutrition are extra bonuses. 

Ingredients:

• Rice - 1 cup
• Channa daal - 4 tsp
• Tomatoes - 2 medium
• Onion - 1 small
• Red chillies - 3-4
• Cumin seeds - 0.5 tsp
• Coriander seeds - 1.5 tsp
• Sugar - 0.5 tsp
• Ginger - 1 inch
• Turmeric - 1-inch root or 0.5 tsp
• Chopped coriander leaves - 1 fistful
• Chopped onions (optional) - 1 cup
• Chopped chives (optional) - 1 fistful
• Salt
• Baking soda - 0.25 tsp

Method:

• Soak the rice and channa daal for 4-6 hrs (overnight is fine)
• Grind this into a fine batter 
• Add coriander leaves and pulse it a couple times until the leaves look chopped up (not incorporated, making the batter green)
• Coarse grind the tomatoes, small onion, cumin seeds, coriander seeds, red chillies, ginger, turmeric
• Mix it into the batter
• Add salt to taste, chopped onions and chives (if using)
• Add baking soda and mix well
• Keep consistency like dosa batter
• Fermentation of the batter is not required for this dosa
• Make dosas right away and enjoy with ghee, butter or yogurt

Tips and Tricks:

• Can use brown rice as it has more fibre (or) use half white and half brown
• Put baking soda in the ladle, mix into little batter with a finger and then mix it into the entire batter.  The soda can settle in a spot and not provide its use to the entire batter otherwise.
• Channa daal add to flavor, texture, protein and in making the dosa not stick to the pan
• Onion in the batter ensures even roasting
• Adding a little sugar caramelizes the dosa on the bottom well, giving it its golden hue
• This dosa has spices as well as veggies.  Can be eaten without any accompaniments 

Pictures: 

Final Outcome: