Dosa is undoubtedly South India’s most iconic dish. Every culture has it’s own pancake, the Galette from France, Blini from Eastern Europe the Okonomiyaki from Japan…. Ours is the Dosa!
Dosas are traditionally eaten for breakfast or afternoon tiffin and can be served in a host of different ways. Classic: simple thin dosa with a side of onion sambhar. Oothapams: slightly thicker dosas topped with finely chopped coriander, onion, tomato and chilli. Or our all time favourite, the Masala Dosa - a crispy paper thin dosa rolled up with a spicy potato filling and served with an array of colourful chutneys: tangy tomato and onion, creamy coconut, and fresh green coriander and lime.
Making the perfect dosa is an art in itself - it takes some practice to get a neat outward spiral of the batter and a crisp golden brown base. But its well worth the effort and a lot of fun too! Dosas are usually made with white rice and cooked with generous ladles of oil or ghee. Our healthier Onelifetwoways version uses red rice giving additional fibre, vitamin B, calcium and antioxidants, and we only use as much oil as needed to prevent the dosa from sticking to the pan. The bare minimum necessary! We’ve also added pureed tomatoes into the mix which add a beautiful red colour and help boost your veggie intake.
Some freshly grated ginger, cumin seeds and chillies mixed into the batter before cooking add a delicious additional flavour dimension. We love to top our dosas with chopped onion and fresh coriander for some additional crunch and herby goodness. These tomato dosas are a complete meal by themselves, and if you make a batch of the batter at the weekend, you’re all set for great weeknight dinners. You can vary up the toppings too, we like adding grated carrot and beetroot, spring onions, or even spreading a little tahini and lemon juice for a ‘cheesy’ hit!
Happy dosa making!
N & N
Makes: 20 Dosas
Time: 3 hours to soak the rice and 30 mins prep to make the dosas
4 cups red rice (can also use brown rice)
1 cup urad dal
4 medium sized juicy red tomatoes
2 teaspoons salt
3 tablespoons cumin seeds
2 green chillies
1/4 inch piece fresh ginger
2 tablespoons chopped coriander
2 tablespoons chopped white onion
- Place the rice and dal in a bowl and cover with hot water. Soak for 3 hours.
- Blend the rice and dal into a smooth mixture. Add in the tomatoes and continue to blitz adding as much water as necessary to get a thick pancake batter consistency.
- Finely chop the ginger and chillies and add this to the batter along with the cumin seeds and salt.
- Chop the coriander and onion for the topping
- Heat a flat non-stick pan and brush lightly with sunflower oil. Keep the heat low and add a ladle of the batter onto the pan and spread outwards in a spiral shape. Turn up the heat and add top the dosa with the chopped coriander and onion. Once the top dries out (after about 3-4 mins) flip the dosa using a flat spatula.
- Cook on the other side for another 3-4 minutes. If the dosa looks a bit dry, drizzle 1/8 teaspoon of sunflower oil around the sides of the dosa. Flip onto a plate and its ready to serve!
- Before making the next dosa, turn down the heat again and wipe the pan with a tissue spread with a little sunflower oil.