If you think all dosas taste the same, wait till you try Tomato Dosa. It’s everything you love about the classic South Indian crepe — but with a bold, spicy tomato punch that makes it unforgettable. And the best part? You don’t need to be a pro chef to pull it off.
Tomato Dosa is the perfect example of how traditional recipes can evolve while still staying rooted in home-style comfort. This version adds flavor directly into the batter, meaning you skip the extra chutney or stuffing and still get a flavor-packed bite.
Why Dosa Is a Comfort Classic
Dosa is the OG of South Indian breakfasts — crispy, light, and endlessly customizable. It’s one of those dishes that brings everyone to the table. Whether it’s plain, masala-filled, or spiked with tomatoes, dosa is
- Quick to prep once the batter is ready
- Light on the stomach but still filling
- Customizable for any time of day
And when tomatoes and chillies join the party? It turns into a bold, bright, tangy treat you can’t resist.
What Brings the Flavor
- Tomatoes bring in a rich tang that makes this dosa slightly sweet, slightly sour, and perfectly savory.
- Byadgi chillies add a gorgeous deep red color without too much heat — it’s all about flavor and visual appeal.
- Garlic adds depth, giving the dosa a gentle aromatic warmth.
- Urad dal and raw rice create the classic dosa texture — crispy on the outside, soft inside.
- Rock salt and a splash of water help balance and bring the batter together.
- Ghee adds richness and helps achieve that perfect golden crust when cooked.
🌿 Vegan Swap: Replace ghee with any neutral vegetable oil or cold-pressed sesame oil if you’re going plant-based.
What Happens in the Pan
Once your batter is blended smooth — with soaked rice, dal, tomatoes, garlic, and chillies — and rested just enough to enhance the flavors, the process is simple:
Heat your dosa tawa. Pour, spread, and let the sizzling begin. As soon as it starts browning at the edges, drizzle a bit of ghee around. The dosa crisps up beautifully while the tomato and chilli flavors gently caramelize on the hot pan.
You’ll know it’s done when the bottom is golden, and the edges lift without sticking. Flip if you like it extra crispy on both sides — or leave it soft inside for that perfect textural contrast.
💡 Pro Tip: Want a thicker, uthappam-style version? Just pour the batter a little thicker and top it with chopped onions, coriander, or even a few tomato slices for a heartier twist.
How to Serve It
This dosa already packs so much flavor that it hardly needs anything else. But if you’re looking to complete the plate
- Pair it with chutneys — fresh coconut chutney, mint chutney, or spicy onion-tomato chutney.
- Feeling indulgent? Try it with a side of ghee-roasted podi or a spoon of butter melting on top.
Meal Prep & Party Hacks
Planning ahead?
Grind the batter the night before and refrigerate. It keeps well for up to 2 days. Just stir before use and add water if it thickens.
Feeding a crowd?
Make mini tomato dosas on a large flat skillet. Serve them as appetizers with assorted chutneys and dips. Perfect for brunches and potlucks!
Tomato Dosa is proof that with just a few pantry staples, you can create something exciting, flavorful, and comforting — all at once. It’s a great way to break the monotony of regular dosas and an easy win for both seasoned cooks and beginners.
Whether you’re making it for yourself or a full house, this one’s a guaranteed crowd-pleaser.
Tomato Dosa
Description
A tangy and flavorful twist on the classic South Indian dosa, Tomato Dosa blends ripe tomatoes, Byadgi chillies, and garlic into the batter for a vibrant, naturally colored crepe. It’s quick to prepare, crisp on the edges, and packed with bold, comforting flavors — perfect for breakfast or a light dinner. Serve it with coconut chutney or mint chutney for a wholesome, satisfying meal.
Ingredients
Instructions
Prep Work
-
Soaking rice and dal
Soak raw rice and urad dal separately for 2 hours.
-
Chopping ingredients
Chop tomatoes and garlic for blending.
Method
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Blend ingredients
Drain soaked rice and dal. Blend them with chili, tomato, garlic, and salt into a smooth batter.
-
Ferment the batter
Let the batter rest for an hour to ferment slightly.
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Heat the tawa
Preheat a tawa on medium heat. -
Pour the batter
Pour a ladleful of batter onto the hot tawa spread in circular motion. -
Add ghee
Drizzle ghee around the edges of the dosa.
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Cook until crispy
Let it cook until golden brown and crispy. -
Flip and cook
Flip and cook the other side briefly.
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Serve hot
Remove from tawa and serve hot with chutney.
Equipment
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Nutrition Facts
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 4g7%
- Saturated Fat 2g10%
- Cholesterol 5mg2%
- Sodium 210mg9%
- Potassium 320mg10%
- Total Carbohydrate 32g11%
- Dietary Fiber 3g12%
- Sugars 2g
- Protein 5g10%
- Vitamin A 850 IU
- Vitamin C 12 mg
- Calcium 30 mg
- Iron 1.2 mg
- Magnesium 28 mg
- Zinc 0.7 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.