This instant thakkali dosai is a delicious no ferment tomato dosa recipe that only needs a handful of ingredients for a quick meal anytime.
During the season when you get ripe plump tomatoes, this instant no ferment dosa is the best you can make. We love Rava Dosa and this batter turns out almost like one. The dosa batter only requires about an hour and half to get done.
This recipe is inspired from a youtube channel and I made it almost right away during the first lockdown. Konda loved this so much that there was no stopping her. I had actually made a rava dosa and adding this to the menu was a total hit. We have made it again on demand and really loved it when paired with simple coconut chutney.
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Step By Step Pictures for making Instant Thakkali Dosai
For the Batter
Wash and soak both the rice for 1.5 hours.
Take well ripe tomatoes and chop roughly.
In a mixer jar, take the chopped tomatoes along with dry red chilies, coriander seeds, and fennel seeds.
Pulse until well mixed, there is no need to add water.
Add half of the drained rice to the jar and grind to a little coarse paste.
Transfer to a bowl, add the remaining rice, and grind again.
The consistency is more like Rava dosa, so the batter is very thin.
Add very finely chopped green chilies, curry leaves, coriander leaves to the batter.
Heat the tawa and make sure it is well greased. Pour a ladleful of batter in a circular style.
We can't pour and spread out as we do with regular dosa batter.
Drizzle oil over the dosa and cook on low flame until the dosa gets well cooked.
Serve with coconut chutney.
Recipe
Instant Thakkali Dosai | No Ferment Tomato Dosa Recipe
Ingredients
For the Batter
- 1 cup Raw Rice
- 1 cup Idli Rice
- 4 big Tomatoes
- 8 Dry Red Chilies
- 1 tsp Fennel Seeds
- 2 tsp Coriander Seeds
- Salt to taste
- Cooking Oil for drizzling
For Seasoning:
- 1 cup Onions
- Handful Coriander leaves finely chopped
- 4-5 Green Chilies
- Handful Curry leaves
Instructions
- Wash and soak both the rice for 1.5 hours.
- Take well ripe tomatoes and chop roughly.
- In a mixer jar, take the chopped tomatoes along with dry red chilies, coriander seeds, and fennel seeds.
- Pulse until well mixed, there is no need to add water.
- Add half of the drained rice to the jar and grind to a little coarse paste.
- Transfer to a bowl, add the remaining rice, and grind again.
- The consistency is more like Rava dosa, so the batter is very thin.
- Add very finely chopped green chilies, curry leaves, coriander leaves to the batter.
- Heat the tawa and make sure it is well greased. Pour a ladleful of batter in a circular style.
- We can't pour and spread out as we do with regular dosa batter.
- Drizzle oil over the dosa and cook on low flame until the dosa gets well cooked.
- Serve with coconut chutney.
Radha says
Many years back, I had this in my friend's home and from that time, I make this dosa. Your dosa sounds and looks amazing and fennel is a great addition. Some times we need handy quick recipes like this.