Kerala: Tomato Onion Dosa Recipe

tomato_dosa_chutneyDosa, being the staple breakfast in many south Indian homes appears regularly on their breakfast menu.These days many people avoid eating them as it has large proportion of white rice which makes then feel it is bit unhealthy. ย For such kind of people brown rice is a nice and healthy substitute to the regular rice in making dosa.One need not to even compromise for the taste of dosa as I felt there is no major difference between the regular and brown rice dosa other than a slight dullness in the color of dosa because of the usage of brown rice.


  • White Rice – 200 gm
  • Black gram (Uzhunnuparippu) โ€“ 50 gm
  • Tomato – 250 gm
  • Onion – 100 gm
  • Pepper or Chilly Powder – 1/2 tsp
  • Asafoetida (Kayam) – A pinch
  • Curry Leaves – A few
  • Coriander leaves – A few
  • Oil – As reqd
  • Salt – As reqd

Tomato Onion Chutney


  1. Grind together the rice and the black gram into a fine paste.
  2. Leave in room temperature overnight.
  3. Heat a pan and add a tbsp of oil into it.
  4. Fry onions and tomatoes in this.
  5. Add pepper powder or chilly powder, salt, asafoetida, curry leaves and coriander leaves.
  6. Add this mixture to the above paste and mix well.
  7. Using the dosa tava, make delicious dosas.
  8. Serve hot with Sambar or Chutney.

2 large juicy tomatoes,chopped
1 large onion,chopped
2 tsp urad dal
1 tsp chana dal
4-5 red chillies
1/2 tsp tamarind pulp(if using hybrid tomatoes which are not much of sour)
salt to taste
2 tsp oil

for tadka:
1 tsp ghee
1/2 tsp mustard seeds
1 tsp urad dal
a sprig of curry leaves
a pinch of hing


  • Heat a tsp of oil and roast red chillies,chana dal and urad dal separately until brown and keep them aside.
  • Heat another tsp of oil in the same pan and fry onions until translucent and then add chopped tomatoes and fry until they are pulpy.Add a pinch of turmeric to it and tamarind(if using) and let it cook for few mins.Cool the mixture completely.
  • Grind the roasted dals,red chillies with salt to a fine powder and then add cooled onion-tomato mixture and grind to a slightly chunky paste.
  • Heat ghee in the same pan and crackle mustard seeds and add urad dal and curry leaves and fry until brown.Add a pinch of hing and pour this tadka over the chutney and give a nice stir.

Serve it with Idli/Dosa/Rice/Uttapam/Rotti etc.


  1. You can use either chana dal or urad dal or combination of both in the above chutney.Everything tastes equally good with slight difference.
  2. You can even add a handful of coriander leaves while the tomatoes are being cooked to make it flavorful.
  3. If you like mint,you can even add a handful of mint leaves while the tomatoes are being cooked.
  4. You can make the chutney bit rich if you add a couple of tea spoons of grated fresh coconut while grinding the chutney.

Visuals Image Source:ย

About Naufal Khan

Naufal Khan was the Publisher at ADISHAKTI MEDIA and the editor-in-chief of the South African Indian news service Indian Spice. Khan was former Sunday Times journalist and also an occult fiction and non-fiction writer with several published titles.