Tomato Dosa "Thakkali Dosai"

BM14:Day3:  I had bookmarked this recipe from Rak's Kitchen. Had this in draft for a while now as well. Maybe I had waited this long to post for the "Dosa Theme". Love the color(reminds me of a bright spring top that is in the back of my closet raring to see the sun. :-)). Love the taste of this tangy dosa too. Plus points for the fact that this doesn't have to be fermented. So "batter-to-dosa" is possible within a matter of 30 minutes. Sweet!

Ingredients:

• 2 Cups Idli Rice
• 2/3 Cup Red Poha, softened with little water
• 3 Large "Very Ripe" Tomatoes
• 1 tsp Red Chili powder 
• Salt as needed
• Water as needed
• Oil as needed for cooking the Dosa

To Season the batter:

• 2 tsp Olive Oil
• 3/4 tsp Mustard Seeds
• 1/2 Tsp Fennel Seeds  (Optional)
• 1/4 Tsp Cumin Seeds   (Optional)
• 1 tsp Split and Hulled Black Gram/Urad Dhal
• A pinch of asofoetida
• 1 Stalk Curry leaves, finely chopped  (Optional)
• 1 Medium Yellow Onion, finely chopped (optional but highly desired)

Procedure:

• Finely chop the tomatoes. Keep the other ingredients handy.

• Wash the soaked rice in 2-3 changes of water. 

• Grind the Rice + Poha + Tomatoes + Chili powder to a smooth paste with little water. The batter consistency should be a little runny than the usual Dosa batter. Add salt as needed. Season the batter with the ingredients under "Seasonings".

• Heat a griddle/Tava until it is hot and sizzles when water is sprinkled. Pour a ladle-ful of batter into the center and spread it into a nice circle. Drizzle a little oil around the edges and over the dosa. Place a dome lid over the top and let it cook for a couple of minutes.

• Flip and cook the other side.

• Fold and serve hot with any spicy chutney of choice. 

Enjoy!