Recipe Marathon: Day 1: Sun dried tomato thokku and spicy egg dosa
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., etc..build 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
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