Tomato Thosai (Dosa)

Breakfast for today: Tomato thosai. Recipe as follows:

The ingredients for the batter is the same as the thosai batter – the addition is the tomatoes.

A. Ingredients for the original batter:

– 1 cup brown rice
– 1/2 cup Ulunthu (black gram dhal)
– 2 tbsp avval (rice flakes)
– 1 tbsp cooked brown rice
– Salt to taste

B. Ingredients to be added to the batter:
– 4 medium-sized tomatoes (chopped)
– 2 pip garlic
– 1 red chili
(Blend the tomatoes, garlic and chili to form a paste).

1. Soak the brown rice and black gram dhal together for 4-5 hours.
2. Soak rice flakes for 10 minutes, separately.

3. After soaking, wash the soaked brown rice and black gram dhal a few times and drain the water.

4. After blending the tomatoes, garlic and chili into a paste, place all the soaked brown rice, black gram and rice flakes in the blender with 1 tbsp of cooked brown rice. (You don’t have too add too much water to blend because the tomatoes, garlic and chili paste will provide the liquid base. Just add enough water to blend).
5. Add salt to taste.
6. Blend until the batter is fine and smooth.
7. Leave the batter overnight to ferment. (Note: Don’t keep the batter too long at room temperature – pureed tomatoes can go bad if left too long at room temperature).

8. Fry the thosai on a flat pan.

The thosai turned out soft and supple – with perfect texture. And the pureed tomatoes in it enhances the taste – plus it’s nutritious as well.
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