June 05, 2019

Tomato Poha Dosa | Tomato Rice flakes Crepes

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This was another spot invention or rather innovation in my kitchen this night for dinner . I had my Aval Dosa or Poha Dosa batter ready to be used for dinner , but suddenly when I saw piping hot sambar and chutney ready , I felt there should be some spice element to the dosa too which will enhance the dinner experience.  It was quite late to prepare aloo masala to make masala dosas, so I made a spicy puree of tomatoes and added it to the batter with a garnish of finely chopped coriander and a tangy and spicy tomato dosa was ready .

Soaking Time - 3 hrs
Grinding Time - 20-25 mins
Fermentation Time - 7-8 hrs
Cooking Time - 2 mins per dosa
Makes 10-12 dosas.

1 cup or 150 gms raw rice (I used sona masuri)
1 cup thick rice flakes / jada poha/ getti aval / avlakki
1/2 cup udad dhall
1 tsp methi seeds
For the puree
2 medium sized tomatoes
2 green chillies
1/2 tsp red chilli powder
Few curry leaves
Chopped coriander

Salt to taste


  • Wash the rice , udad dhall and poha nicely under running water and soak it in water with methi seeds for 3-4 hrs .
  • In a wet grinder or blender, grind the soaked rice ,udad dhall and poha into a fine batter. Batter should not be very runny . Consistency to be like idli batter .
  • Add salt, mix and beat it well and let it ferment for 7-8 hrs .
  • Before preparing the dosas, make a fine puree of tomatoes, green chillies, chilli powder , curry leaves and add it to the batter .
  • Mix well and adjust salt if needed . Add in the finely chopped coriander to the batter. 

  • Heat a tawa or non stick pan and pour a ladle of batter and prepare a dosa .

  • Drizzle oil and cook on one side .
  • Slowly flip it over and cook on the other side too . 

  • Serve hot with chutney or sambar. 

These dosas won't be very crisp because of addition of poha or aval . They remain soft and spongy for 2-3 hrs which makes it ideal for packing into lunch boxes too for school kids.

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