a perfectly crisp Instant dosa having tomato flavors, without using wheat flour (atta) & all purpose flour (maida)
Dosa and its varieties :
Apart from this, there is a category of making dosa in an Instant way, means there is no need of any fermentation. I have already shared few days back an Instant Rava Dosa. In this batter, I have used semolina along with rice flour and all purpose flour and here the batter is much thin as compared to traditional rice-based dosa batter which yields crisp and flaky dosa. One more Instant dosa is also there where I had given a twist of spinach and hence the name is Spinach Rava Dosa. This spinach rava dosa is a healthy one since made of wheat flour ( I have used atta /wheat flour instead of maida / APF) and the goodness of spinach. Also this is prepared with a stuffing of potato mixture.
Well today's post is similar to the above INSTANT dosa category but with a twist of Tomato this time. So the name of the dosa is Instant Tomato Rava Dosa. Interesting part here is this Instant dosa is prepared without using any all purpose flour or wheat flour.
How one can make this Tomato Rava Dosa ?
Dietary note :
✔ No maida / atta
✔ Festive friendly (skip the onion addition)
✔ Breakfast & Snack option
✔ Instant dosa ( no fermentation is needed)
✔ No rice & lentils dosa
💡FEW TIPS TO MAKE THIS TYPE OF DOSA PERFECTLY :
- The batter should be very thin as of running consistency for getting crispy dosa.
- Crispiness of dosa depends upon the consistency of the batter. So thinner the batter, crispier the dosa.
- Each time just before making the dosa, stir the batter very well in the mixing bowl and then only take ladle full of batter from it.
- The batter tends to get thick, so add water as well as salt to the batter for the needful consistency.
- The pan or tawa should be hot enough while pouring the batter over it.
- Prefer to use non-stick pan to make this rava dosa, so that no oil greasing is needed. But if you are using the cast iron tawa, then before pouring the batter first grease the tawa with oil well.
- Always cook this rava dosa over medium heat instead of high heat.
Serving suggestion :
The event related to this post :
Monday is here again and the Foodie Monday Blog Hop team has decided the 257th theme as 'DosaDen' which is suggested by Priya Iyer this time. For the theme she suggested to make any kind of dosa. So here I have come up with this Instant Tomato Rava Dosa and contributed for the theme. Have checked Priya space yet, I love her Mixed vegetable Paneer Dosa.
Now let’s go through how to make "Instant Tomato Rava Dosa without Maida and Atta" at home 👇
: Recipe Card :
Instant Tomato Rava Dosa without Maida and Atta (VEGAN)
Prep time: 15 MCook time: 15 MTotal time: 30 M
A perfectly crisp Instant dosa having tomato flavors, without using wheat flour (atta) & all purpose flour (maida)
Ingredients:
- Rava (semolina / sooji) 1/2 cup
- Rice flour 1/2 cup
- Tomato (medium) (roughly chopped) 2 no.
- Onion (finely chopped) 1/4 cup
- Cumin seed 1 tsp
- Ginger (roughly chopped) 1/2 inch
- Green chili 3 no.
- Coriander leaf (finely chopped) 2 tbsp
- Salt as needed
- Oil as needed
- Water as needed
Instructions:
- In a blender jar take chopped tomatoes, chopped ginger, 1/2 tsp cumin seeds, 1 green chili and make a fine paste.
- Transfer this paste into a mixing bowl.
- Add the rava / sooji, rice flour, chopped onions, 1/2 tsp cumin seeds, finely chopped 2 green chilies, chopped coriander leaves and salt.
- Start mixing by adding little by little water.
- Around 1.5-2 cups water is needed to get a running batter.
- Keep aside cover for 10-12 minutes.
- By the time, rava will surely absorb some water and hence adjust again the consistency by adding water. Basically the batter should be of running consistency (thinner than the regular dosa batter).
- Now heat a non-stick dosa pan.
- When the pan is hot enough, first reduce to medium heat.
- Then stir the batter in the mixing bowl, take a ladle full of batter, pour here and there from about 3-4 inch height over the pan (do not spread the batter like normal dosa batter) and give an overall round shape by pouring if any gap is there.
- Drizzle some oil on top of the dosa and cook over medium heat till it turns golden (no need to flip and cook the other side in this dosa).
- Turn off heat and serve these crisp tomato rava dosa hot immediately as it is or with accompaniment as sambar or any preferable chutney like coconut chutney, tomato chutney etc !
Notes:
For festive time, siply omit the addition of onion here. The batter should be very thin as of running consistency for getting crispy dosa. Crispiness of dosa depends upon the consistency of the batter. So thinner the batter, crispier the dosa. Each time just before making the dosa, stir the batter very well in the mixing bowl and then only take ladle full of batter from it. The batter tends to get thick, so add water as well as salt to the batter for the needful consistency. The pan or tawa should be hot enough while pouring the batter over it. Prefer to use non-stick pan to make this rava dosa, so that no oil greasing is needed. But if you are using the cast iron tawa, then before pouring the batter first grease the tawa with oil well. Always cook this rava dosa over medium heat instead of high heat. Adjust the spiciness as desired.
https://www.firsttimercook.com/2020/07/instant-tomato-rava-dosa-without-maida-atta-VEGAN.html
You may also follow me on Facebook, Pinterest, Twitter, Google+, Instagram and can subscribe for free to get new recipes directly into your inbox 😊
