Archive for the ‘Dosa’ Category

Recipe Marathon: Day 1: Sun dried tomato thokku and spicy egg dosa

Friday, December 25th, 2009

I thought of taking part in this
marathon hosted by Nupur
with a 7 course meal concept. Before I started blogging, I’d be randomly reading blogs and I had marked a couple of recipes to try out. These recipes are from different categories, breakfast, gravies, elegant dinners and twists in traditional ones.

I’ll be starting with recipes in breakfast and moving on to the elegant dinner as we move forward in the marathon.

Recipe 7: Sun dried Tomato thokku

I saw this recipe from Sheela’s space. I immediately fell in love with the recipe as I love pickles and thokkus like anything. And I have never heard of sun dried tomato thokku. I just use them for pastas. And Sheela’s recipes are very creative, like this adai waffle.

My first step in the marathon is tomato thokku dosa. This is how it goes. The thokku part is very simple and uses 3 major ingredients.


To make the thokku:

Sun dried tomatoes(without oil)- 5 each
Dried red chilies- 5
Fresh roma tomato- 1
Salt- to taste
Sesame oil- 2 tbsp
Mustard seeds- 1/2 tsp
Hing- one pinch

Soak red chilies and dried tomatoes in hot water for 10 minutes to plump them up. Blend chopped tomato, red chilies and dried tomatoes without adding water to a smooth paste.

Make sure that you add the fresh tomato while grinding and do not just use sun-dried ones.

Heat oil in a pan and add hing and mustard seeds. When they splutter, add this blended tomato and salt and let it bubble and thicken (5 mins) till the oil is absorbed and let out again. Store in a air tight container.

Now, this is what I did with the tomato thokku. N had visited Kanyakumari in the 90’s and he was after me to make a special tomato egg masala dosa he had there. And I made my adapted version of the dosa with this thokku for breakfast.

Dosa batter- 1 cup
Tomato thokku- 1/4 cup
Sliced onions- few
Cilantro- well chopped- few strands
Green onions- few strands
Oil- 2 tsp

1) Ladle the dosa batter thin like how we’d make a dosa. Make sure that the pan is hot.

2) Break an egg on top of this dosa and scramble it quickly, spreading it all over the dosa.


3) Spoon some thookku on top and scramble it as well.


4) Add the sliced onions, cilantro, green onions and pour some oil on top.

5) When the egg is cooked on top, flip and cook the other side.


Serve hot as it is or with any chutney. To be honest, it tastes good on its own.


We liked the combination and were thinking about different fillings on top of the egg thokku – grated panner, chopped baby spinach, cheese etc., up as many layers as you want. The tomato thokku keeps the dosa moist and it is not heavy, greasy food. And its much lighter than the potato masala dosa. My favorite part : No need to grind chutney or make sambar or gulp down podis with it.

Besides, this thokku can also be used as a tomato paste for gravies/tomato rice and I always like ingredients which can be used for more than one recipe.

Stay tuned, we are going to enter into the Lunch Territory with a spicy-tangy combo!
See you all tomorrow.

This dosa is going to srivalli’s kids delight event

Print Friendly

Dosa (Indian Crepes)

Monday, November 30th, 2009

Crispy, crunchy dosas served with variety of chutneys and sambar and stuffed with potato masala. That would be heaven. And a dream come true if some one can make dosas for me for a change while I can sit down and savor every piece of it..

Dosa is a common south indian breakfast dish and it is never boring and can also double up for dinner menu. Almost every south indian household will have the dosa/idli batter made once a week,if not more. It takes a few minutes to cook up a dozen dosas and can be handy to be turned into uthapams, kuzhi paniyarams, bajji batter etc.,

Grinding the dosa batter is similar to that of idli batterĀ  from my previous post about idli and can be found here.

I follow a couple of tips to make crispy dosas. Instead of adding more urad dhal, I add more rice if I want dosa batter. For spongy idlis I add more urad dhal. Another thing I use is to smear the dosas with a mixture of sunflower oil/ghee before turning and that gives dosas a golden brown color.


Dosa batter- 1 cup

Oil/ghee- 2 tsp


Heat a flat bottom non stick pan. Wait for a minute or two for the pan to get evenly hot. Spread a ladle full of the dosa batter on the pan and with quick circular motion, spread the batter into a large, thin, round shape.

Pour 1/2 tsp of oil/ghee mixture around the edges of dosa. When you can see golden brown spots(after two minutes), turn it on the other side and let it crisp up. Roll the dosa and serve hot with idli powders, chutneys or sambar.

I also like the new combination of dosa with egg kurma we try at home now a days and thats a killer combination too. If you are looking for something different from the normal side dishes for dosa, you can also try Kadappa, a kumbakonam speciality.

Print Friendly