Bright, flavourful, and effortlessly comforting — a dosai that brings colour and aroma to every plate.
Tomato Dosai is a vibrant and flavour-packed variation of the traditional dosa. Blending the tanginess of tomatoes with red chillies, curry leaves, and fresh herbs, this dosai delivers a beautiful balance of spice and aroma. Best of all, it requires no fermentation, making it the perfect choice for quick breakfasts or simple dinners. Crispy, colourful, and comforting — this recipe is a delightful change from the everyday dosa routine.
Tomatoes are rich in antioxidants and vitamin C, supporting both immunity and digestion. Combined with rice and mild spices, this dosai becomes a light yet satisfying meal that’s easy on the stomach. The herbs—curry leaves and coriander—add natural freshness and digestive benefits, turning this into a wholesome, flavour-forward dish.
Soak the rice for 4–5 hours. Grind the soaked rice along with red chillies, coriander seeds, and curry leaves in a wet grinder using little water until coarse. Add the tomatoes and grind again to a smooth, fine batter. Add salt and transfer the batter to a bowl.
Heat oil in a pan and add mustard seeds and urad dal. Once they crackle, add curry leaves, green chillies, and chopped onions. Sauté until the onions turn glossy. Add coriander leaves, mix gently, and pour this tempering into the batter.
Heat a dosa tawa and grease it lightly. Pour a ladleful of batter and spread it in a circular motion. Drizzle oil around the edges and cook on medium flame until crisp. Flip and cook the other side. Serve hot and crisp.
Serving Suggestions: Pair Tomato Dosai with Coconut chutney Kara chutney (spicy onion–tomato chutney)
This dosai takes slightly longer to cook — keep the flame medium for even crispness.
Make it thin for a crispy version or slightly thick for a soft-centre variation.
Add a little grated carrot or beetroot for colour and nutrition.
