Tomato Dosa | Vegan and Glutenfree Tomato Pancakes

If you have been a regular here or watched my digital shows “Divine Taste With Anushruti” and “Kiddies Corner With Anushruti” you will know my fondness for good kitchenware, cutlery and crockery. 

When Hamilton Beach India mailed me about the launch of their new Hamilton Beach Professional Juicer Mixer Grinder in June this year, I was very eager to try it and test recipes in my kitchen. But as luck would have it, I fell ill with a dengue/chikungunya kind of viral attack when I was visiting my parents and I was on a forced holiday to rest and rejuvenate from this viral attack.

Ever since I got back to Mumbai, I was waiting to test this professional grade equipment from Hamilton Beach and I finally got to test the product the day before yesterday. To say that I’m happy and thrilled with this product would be an understatement. When I put in the ingredients for the tomato dosa to be ground into the jar and a few seconds after I started the machine, I was amazed at how beautifully the batter was ground to the consistency I desired using the preset wet hard/medium button in the control panel. And the best part was I was able to keep my hands free.

Making the coconut chutney in the smaller jar was also a breeze and I was again excited when I got the exact desired consistency at the click of a button.   

I’m now looking forward to using the JMG to grind spices, masala mixtures, chutneys and to blend soups, purees and juices. 

The best part is that this professional grade equipment is now accessible to anyone who is looking for perfect grinding and blending solutions. You can order Hamilton Beach Professional Juicer Mixer Grinder here.

I served this dosa with a simple coconut chutney without seasoning. The taste was delicious and the best part was that it was a simple recipe without fermentation, great for those times when you want to make a dosa and have forgotten or dont have the time to ferment your dosa batter. 

If you make this dosa, do give me a shoutout on Facebook, Instagram or Twitter.

 

Tomato Dosa Recipe

Non fermented dosa pancakes with tomatoes, coconut and chilies

Ingredients:

1 cup raw rice 

2 medium sized or 1 cup tomatoes (chopped)

½ cup fresh or frozen coconut (grated)

2 to 3 green chilies

½ tsp asafetida 

1 tsp salt

water

 

Method:

In a bowl, soak the rice for 1 to 2 hours. 

In a blender, put in the soaked and drained rice, tomatoes, coconut, chilies, asafetida, salt and about ½ cup water and blend to a smooth consistency.

Heat the griddle or pan and smear it with a little oil. Using a slice of potato or tomato take out the excess oil from the pan. 

Take a ladelful (or two ladles) of batter and spread to a round circle. Add a tsp of oil around the edges and on top of the dosa. After about 30 to 40 seconds, flip the dosa and cook on the other side till done.

Makes 7 to 8 dosas.

Note: You can also thin down this batter and make super thin dosas. 

 



4 thoughts on “Tomato Dosa | Vegan and Glutenfree Tomato Pancakes

  1. Loved this dosa! We had it with a side of spiced potatoes and coconut chutney, and it was really good! Do you know if the recipe would work if we we add any other vegetable or leaf in place of the tomato?

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