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Traditional South Indian dosa with a twist -- tomato dosa. Tomato puree adds a nice red color and slight tanginess.


1215 dosas

Total time

60 minutes




  • ½ cup Urad dal
  • 1 cups Rice
  • ½ cup oats (- , ground to a powder)
  • 1 cup tomato (puree)
  • 1 tsp Cumin seeds
  • to taste Salt


  1. Soak rice and urad dal for 4~6 hours. Grind them to a smooth batter adding enough water. Cover and set aside to ferment for at least 8 hours or overnight.
  2. When ready to make dosas, add oats powder, tomato puree, cumin seeds and salt to the dosa batter and mix well.
  3. When ready, heat a tawa on medium high heat. Pour about ½cup of batter and spread it around using the back of a ladle. Add few drops of oil on the batter and let cook until lightly brown and crispy, about 2~3 minutes. Carefully flip and cook on the other side for 30 seconds. Remove and serve hot with potato curry (similar to this curry but without the besan) and/ or peanut or ginger chutney.
  4. View the recipe instructions at Cook's Hideout

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