May 28, 2019

Tomato Rava Dosa | Tomato Suji Dosa

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is a very popular variant of the regular Dosas but comparatively easy to make as this doesn't require soaking of lentils or rice and there is no headache of grinding and fermenting the batter too.
Rava dosa can be whipped up pretty much instantly with just 3 ingredients from the pantry and a few spices for the added taste and flavor .  The basic plain and simple rava dosa recipe is already shared on my blog, you can have a look at the recipe here .
Today's variant of rava dosa is infusing some tomato flavor into the batter with the right amount of spices and flavoring.  Let us check the recipe now .

Preparation Time - 30 mins
Cooking Time - 2 -3 mins per dosa
Makes -  8-9 dosas
Complexity  - medium

2 medium sized ripe tomatoes
2 cups rava/sooji/semolina
1 cup rice flour
1/2 cup maida or wheat flour
2-3  red chillies
Few curry leaves
Coriander finely chopped
1 tsp cumin/jeera
Salt to taste
Pinch of asafoetida
Oil to make dosas
Water as needed .


  • In a blender , add in the chopped tomatoes, red chillies ,curry leaves and make a fine paste .Keep aside. 
  • Take a wide mixing bowl, add in the flours, pour some water and prepare a lump free batter . Donot add too much water initially,just add enough water to keep it lump free.
  • Now add in the ground tomato paste , finely chopped coriander, cumin seeds , salt ,asafoetida and mix well.  The batter will appear orangish in color .
  • Adjust water to form a runny batter . To check the batter consistency,see my video clip below.

  • Let the batter rest for 15-20 mins . If the batter appears too thick,add some water and bring it to the right consistency.  Check for salt and add if needed.
  • Now, heat a non stick tava or an iron griddle and pour the batter from outside to inside. NO SPREADING LIKE THE USUAL DOSA BATTER. 
  • The flame has to be medium high else you wont get the crispy  texture of the dosa . 
  • Spread oil all around the dosa and wait until it gets crispy and cooked well.
  • No need to flip over and cook .Carefully take it off the tava and serve hot with chutney and sambar. 
  • This dosa needs to be eaten hot as it will tend to get soggy if kept for a while.

1 comment:

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