Savory Tomato and Rice Crepes (Instant Tomato Dosa)

Instant Tomato DosaBreakfast on a Saturday morning …hmm what would I like? Note I asked what would I like not what the ‘kids’ would like. As for them, they just want the usual pancakes and french toast. Going back to my question…let’s see – my husband’s special tomato upma! Which he does so sweetly make on most saturdays and waking up to the aroma of him cooking upma is definitely a perfect start to my weekend 🙂  But every once in a while I also try to make his favorite which are crispy dosas.  The traditional dosa recipe needs some advance planning and I do make that regularly too but that is usually for lunch or dinner since I serve them with all the desired accompaniments – sambhaar and chutney and potato masala for masala dosa.  So for breakfast it has to be instant dosas! I usually make instant semolina dosas but a while ago, Malar from malar’s kitchen had posted ‘Tomato dosa‘ which I instantly pinned and wanted to give that a try.  Well I did try them last weekend with some modifications – Malar had used raw rice and ground them whereas my instant ‘instant’ version uses rice flour and a little bit of semolina.  Oh boy, these dosas were so tasty! The hubby and the kids wouldn’t stop eating them.! Believe me, I started getting a little bit frustrated and worried that there wouldn’t be any left for my pics! The dosas were going so fast.! However I did manage to take the pics towards the end 🙂

I am also bringing these crepes to Fiesta Friday this week

DSC_0033These dosas don’t turn out as crispy as your traditional dosa (with rice and urad dal) – these are more like crepes but they are awesome delicious! Perfect breakfast! thank you Malar! 🙂

This dosa by itself is so tasty – the tomato gives it a nice tang and flavor that no chutney is needed but you can certainly serve it with fresh coconut chutney!

Savory Tomato and Rice Crepes (Instant Tomato Dosa)

  • Servings: Makes about 16-18 dosas
  • Time: About 40 minutes
  • Difficulty: Easy
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Ingredients:

1 cup rice flour
2 plum tomatoes or 1 large tomato
1/2 cup rava (semolina)
3/4 tsp salt
1/2 tsp red chilli powder
1 tsp cumin seeds
2 cups water
Cilantro, chopped
Curry leaves,chopped

Method:

Take a large mixing bowl and add the rice flour in it. Puree the tomatoes in a food processor and add that to the bowl. Add the salt and the rest of the ingredients except water. Add the water 1/2 cup at a time and mix well to form a batter. The batter should be very loose (watery) as compared to regular dosa batter.

Heat a non stick frying pan or a dosa tawa.  When the pan is really hot, lower the flame to medium and dab the surface with a wet paper towel or a wet dish cloth. Then immediately pour about 1 ladle of batter into the pan. Let the batter spread itself so you get a lacy dosa with holes (don’t try to spread the batter with the spoon)
Cook 2-3 mins on each side and serve hot!

Tips:

If you don’t get a lacy dosa when you pour the batter, add a little more water to the batter.

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