Tomato dosai (Version 2)

Tomato dosai is a simple and tangy dosai made with fresh tomatoes. I have already posted tomato dosai early but this is another version of tomato dosai made with simple ingredients. It tasted awesome and i hope you will also love this as much as I loved it.

Ingredients:

• 2 big no / 1/4 kg – Tomato / ripped
• 1 cup – Raw rice (pachai arisi)
• 1/4 cup – Whole black gram without skin / ulunthu
• 1/4 tsp – Fenugreek seeds
• 3 or 4 nos – Dry red chilli
• 2 or 3 nos – Garlic
• 2 pinches – Asafoetida
• Salt as needed

Preparation method:

1. Wash and soak raw rice and whole black gram along with fenugreek seeds each separately for up to 5 hrs.
2. Prepare a bowl of hot water (enough to soak tomatoes) and set it aside. Wash the tomatoes thoroughly and then with a sharp knife cut a cross in the top of each tomato.
3. Drop them in hot water, after 5 mins remove them from hot water and allow them to cool (alternately you can place them in cold water). Now peel their skin and chop them into pieces. Set aside.
4. Transfer chopped tomatoes, soaked rice and whole black gram, garlic, dry red chillies, asafoetida, enough salt to a mixer grinder and grind it until smooth (consistency like dosa batter). Do not add water while grinding, since tomatoes will release enough water to the grinding flour.
5. Allow them to ferment for at least 4 to 5 hrs or until nicely fermented. 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.

Notes:

• Do not add water while grinding, since tomatoes will release enough water to the grinding flour.