Last week I made Soumya’s (homespices) version tomato omlet with my own touch. This was a new dish for me but for my husband, it seems he use to eat a lot ( in chandamamma restaurant in Nellore) during his childhood, also my FIL’s fav dish on the menu. I followed Soumya’s recipe, I added grated carrot and coriander leaves instead of curry leaves. So folks enjoy this super easy/ fast dosa anytime of the day. Have it with your favorite chutney or even with plain yougurt. I ate plain. I wanted to post this few days back. Soumya thanks a lot for posting delicious recipe. Here is my version.
1 cup sooji (ravva)
1 cup maida (all-purpose flour)
2 tbsp rice flour (optional)
1 tsp cumin seeds
Big pinch of turmeric
Red chilli powder (accord to taste)
Salt to taste
1 medium onion (finely chopped)
2 medium tomatoes (finely chopped)
1 carrot (grated)
3-4 green chillies (finely chopped)
1-2” inches ginger (grated)
Fist full of coriander leaves (chopped)
Water to make batter
Oil to make dosa
In a large bowl mix all the dry ingredients, chopped veggies and water mix well and keep a side for 20-30 mins (batter should be thin like ravva dosa batter). Heat griddle/ tava on medium heat (when u pour the batter tava should be hot) splash spoonful of batter and add little on to the edges of dosa, cover it for 15-20 sec’s. Flip the dosa (you can see the edges starts turning brown) and cook the other side for another 10 sec and remove from. Repeat the process with remaining batter. Serve hot with your favorite pickle or chutney.
Notes and Tips
Adding vegetables makes dosa not only look colorful but also healthy. Rice flour makes dosa crispy while carrots add crunch. You can also add couple of tablespoons of yogurt of you like, add nice tang to dosa. Thinner the batter, lacy and crispy the dosa will come. If the batter is too thin add sooji and flour in same proportion. If it’s thick add little water. Adjust the heat while making dosa. Low heat will make soggy and difficult to flip the dosa, high heat will burn.