Thakkali dosai is an easy breakfast fix, that you can make with simple ingredients at home. I came to know that this variety of dosa can be made through one of my roommates Usharani, during my hostel days. I tasted the dosa and it was very similar to the dosa my mom makes just by grinding rice and fermenting it for the next day. And this dosa need not be fermented as tomato is there for tanginess! We all love this,family favourite. Sorry I could not click stepwise this time.
|Idly rice||2 cups|
|Red ripe tomato, small sized||3|
|Red chilli powder or red chilli||1 teaspoon or 4|
|Salt and water||As needed|
|Urad dal||1 teaspoon|
|Asafoetida||2 generous pinches|
|Curry leaves (optional)||1 sprig|
|Onion||1, chopped finely|
- Soak rice for minimum 3 hours. Grind it in mixer or grinder along with tomato,redchilli.
- Add required salt and water. Consistency should be watery than our usual dosa batter.(slightly thick than rawa dosa batter)
- Heat tawa and add 2 teaspoon oil,temper with mustard,urad dal,curry leaves,asafoetida and then fry onion till just transparent and add it to the batter. I usually do this with coconut oil as it adds a great flavour.
- Pour in the heated tawa with drizzle of oil,cook on both sides. Serve with coconut chutney.
🖋I usually soak rice overnight and morning grind it in mixer,make it for breakfast…
Do not ferment overnight or more than 3 hrs as it will make the dosa stick to pan.
Do not add tomatoes than mentioned as it will make the dosa sticky as well.