a perfectly crisp Instant dosa having tomato flavors, without using wheat flour (atta) & all purpose flour (maida)
Dosa and its varieties :
Dosa is a thin, crispy crepe made with ground rice and lentils. This is a much popular breakfast / snack option from southern part of Indian subcontinent. Any Indian is surely familiar with the dosa which is either homemade or even get at the Indian restaurants. To make dosa, one just need the right type of lentils and rice and a blender to make the batter. The most important part about making dosa at home is fermenting the batter. One can get really creative with the kind of fillings in the dosa and accordingly the dosa varries as masala dosa, paper dosa, ragi dosa, shezwan dosa, neer dosa, pavbhaji dosa, onion dosa, oats dosa and lots more. Dosa is usually served with Sambar, a chutney like coconut chutney, onion chutney, tomato chutney etc.
Apart from this, there is a category of making dosa in an Instant way, means there is no need of any fermentation. I have already shared few days back an Instant Rava Dosa. In this batter, I have used semolina along with rice flour and all purpose flour and here the batter is much thin as compared to traditional rice-based dosa batter which yields crisp and flaky dosa. One more Instant dosa is also there where I had given a twist of spinach and hence the name is Spinach Rava Dosa. This spinach rava dosa is a healthy one since made of wheat flour ( I have used atta /wheat flour instead of maida / APF) and the goodness of spinach. Also this is prepared with a stuffing of potato mixture.
Well today’s post is similar to the above INSTANT dosa category but with a twist of Tomato this time. So the name of the dosa is Instant Tomato Rava Dosa. Interesting part here is this Instant dosa is prepared without using any all purpose flour or wheat flour.
How one can make this Tomato Rava Dosa ?
To get the tomato flavor in this dosa, first a smooth fine paste is prepared using some tomatoes, ginger, cumin seeds, green chilies. Into this paste semolina aka sooji / rava, rice flour, few chopped onions & coriander leaves, cumin seeds, chopped green chilies are added. Everything is mixed by adding water little by little to get a batter of running consistency (thinner than the regular dosa batter). Then the batter has to be poured on a hot pan or tawa from a certain height (3-4 inch height over the pan), not like spreading the batter as of the normal dosa batter. This pouring method helps in the netted texture of the dosa. Few oil drops are then drizzled on top of the dosa and allowed to cook over medium heat till it turns golden (no need to flip and cook the other side in this dosa). Voila !!! the crispy tomato dosa is ready to serve now.
Dietary note :
✔ Vegetarian & Vegan
✔ No maida / atta
✔ Festive friendly (skip the onion addition)
✔ Breakfast & Snack option
✔ Instant dosa ( no fermentation is needed)
✔ Dairy free
✔ No rice & lentils dosa
💡FEW TIPS TO MAKE THIS TYPE OF DOSA PERFECTLY :
- The batter should be very thin as of running consistency for getting crispy dosa.
- Crispiness of dosa depends upon the consistency of the batter. So thinner the batter, crispier the dosa.
- Each time just before making the dosa, stir the batter very well in the mixing bowl and then only take ladle full of batter from it.
- The batter tends to get thick, so add water as well as salt to the batter for the needful consistency.
- The pan or tawa should be hot enough while pouring the batter over it.
- Prefer to use non-stick pan to make this rava dosa, so that no oil greasing is needed. But if you are using the cast iron tawa, then before pouring the batter first grease the tawa with oil well.
- Always cook this rava dosa over medium heat instead of high heat.
Serving suggestion :
As the name suggest this is a quicker version of South Indian most popular breakfast, Dosa. Although coconut chutney and sambar are the most popular side dishes for dosa, still it can also be served in a variety of ways. This instant version tomato dosa is best opted for quick breakfast or even evening snack idea. Chutneys like tomato chutney, coriander chutney, peanut chutney etc are usually preferred to have with this dosa. Not only kids, all age group enjoy this crisp dosa. The whole process is super simple and easy to make within few times. So do make this Instant Tomato Rava Dosa which needs no fermentation !
The event related to this post :
Monday is here again and the Foodie Monday Blog Hop team has decided the 257th theme as ‘DosaDen‘ which is suggested by Priya Iyer this time. For the theme she suggested to make any kind of dosa. So here I have come up with this Instant Tomato Rava Dosa and contributed for the theme. Have checked Priya space yet, I love her Mixed vegetable Paneer Dosa.
Now let’s go through how to make “Instant Tomato Rava Dosa without Maida and Atta” at home 👇
: Recipe Card :
Instant Tomato Rava Dosa without Maida and Atta (VEGAN)
Prep time: 15 MCook time: 15 MTotal time: 30 M
A perfectly crisp Instant dosa having tomato flavors, without using wheat flour (atta) & all purpose flour (maida)
- Rava (semolina / sooji) 1/2 cup
- Rice flour 1/2 cup
- Tomato (medium) (roughly chopped) 2 no.
- Onion (finely chopped) 1/4 cup
- Cumin seed 1 tsp
- Ginger (roughly chopped) 1/2 inch
- Green chili 3 no.
- Coriander leaf (finely chopped) 2 tbsp
- Salt as needed
- Oil as needed
- Water as needed
- In a blender jar take chopped tomatoes, chopped ginger, 1/2 tsp cumin seeds, 1 green chili and make a fine paste.
- Transfer this paste into a mixing bowl.
- Add the rava / sooji, rice flour, chopped onions, 1/2 tsp cumin seeds, finely chopped 2 green chilies, chopped coriander leaves and salt.
- Start mixing by adding little by little water.
- Around 1.5-2 cups water is needed to get a running batter.
- Keep aside cover for 10-12 minutes.
- By the time, rava will surely absorb some water and hence adjust again the consistency by adding water. Basically the batter should be of running consistency (thinner than the regular dosa batter).
- Now heat a non-stick dosa pan.
- When the pan is hot enough, first reduce to medium heat.
- Then stir the batter in the mixing bowl, take a ladle full of batter, pour here and there from about 3-4 inch height over the pan (do not spread the batter like normal dosa batter) and give an overall round shape by pouring if any gap is there.
- Drizzle some oil on top of the dosa and cook over medium heat till it turns golden (no need to flip and cook the other side in this dosa).
- Turn off heat and serve these crisp tomato rava dosa hot immediately as it is or with accompaniment as sambar or any preferable chutney like coconut chutney, tomato chutney etc !
For festive time, siply omit the addition of onion here.
The batter should be very thin as of running consistency for getting crispy dosa.
Crispiness of dosa depends upon the consistency of the batter. So thinner the batter, crispier the dosa.
Each time just before making the dosa, stir the batter very well in the mixing bowl and then only take ladle full of batter from it.
The batter tends to get thick, so add water as well as salt to the batter for the needful consistency.
The pan or tawa should be hot enough while pouring the batter over it.
Prefer to use non-stick pan to make this rava dosa, so that no oil greasing is needed. But if you are using the cast iron tawa, then before pouring the batter first grease the tawa with oil well.
Always cook this rava dosa over medium heat instead of high heat.
Adjust the spiciness as desired.
Vegetarian, Tomato dosa, Instant dosa, No rice & lentils dosa, tomato dosa, No fermentation, No wheat flour, No all purpose flour
Breakfast, Dosa, Instant recipes, Dairy free, Vegan,
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