Tomato dosai

Tomatoes are now eaten widely around the world, and their consumption is believed to benefit the heart, among other organs. They contain the carotene lycopene, one of the most powerful natural antioxidants. After learning this health benefits I always try to include tomato in my cooking wherever possible. This is one such recipe I found and tried myself. It came out very well and it become a periodic dinner menu in my home kitchen.

Ingredients:

• 1 cup – Boiled rice (pulungal arisi)
• 1 cup – Raw rice (pachai arisi)
• 1/2 cup – Whole black gram without skin(ulunthu / urad dhal)
• 3 nos – Tomato (Medium sized)
• 3-4 nos – Dry red chilies
• 3 pinches – Asafoetida
• Salt as needed

Preparation method:

1. Wash and soak rice and whole black gram for about 4 to 5 hours (as you do for idly and dosai).
2. Grind soaked rice, whole black gram, tomatoes and dry red chilies without adding water to a smooth flour.
3. Add salt and asafoetida to this smooth flour and mix well.
4. Keep this flour in a warm place and ferment it for 5 to 6 hours or overnight.
5. Heat a tawa, take a ladle full of flour and spread it like normal dosai. Drizzle some oil around the sides and cook both sides till golden brown. Serve hot with any spicy chutney.