Guide to Making the Perfect Tomato Dosa

Preparing different varieties of Tiffin recipes for my 4 year old is sometimes a daunting task. Yes, after trying a new recipe, I’m not sure that he will eat it at all. I think there are some of you out there who would relate to this. But this does not stop us from preparing a proven recipe with a twist / variation or an absolutely new Tiffin recipe, hoping that our little ones will still like it after all.

I tried a new recipe, tomato dose, from recipe files this week, which fortunately turned out to be a keeper. The tomatoes gave the rice + Dal dough the kick by elevating the earthy taste to something spicy, Jaggery gave it a sweet note and red chillies provided the spice factor. These dosas can be served with any chutney or podi of your choice. However, my son enjoyed it with white sugar.:)

Tomato Dosa Recipe

  • Recipe source: From my recipe files
  • Preparation & Cooking: 20-30 m, Soaking: 2-3 hours
  • For 5-6 persons
  • Cuisine: South Indian


  •  1/4 Cup raw rice and 2 tablespoons tur Dal, soaked in water for 2-3 hours
  • 2 tomatoes chopped
  • 2 tbsp grated fresh coconut (optional)
  • 3 dried red chili peppers, core and tear
  • 2 tbsp grated jaggery
  • 1 tbsp chopped coriander leaves (optional)
  • salt to taste
  • oil as needed

Drain 1 rice and tur dal and grind with chopped tomatoes, dried red chili peppers (pitted), grated fresh coconut, jaggery, coriander leaves, salt and a little water until smooth to form a dosa-like dough.

Heat 2 frying pan over a high flame, reduce the heat, fill a ladle with dosa dough, spread the dough evenly in circles with the bottom of the pan to form a dosa, and drizzle the edges with a little oil. Cook over medium heat for 1-2 meters and put on a high flame for a few seconds and turn over the other side and cook for 20-30 seconds or until done.

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