Tomato Dosa

My mom makes these yummy tomato dosas which are tangy, spicy and absolutely tasty. She normally serves this with a simple coconut chutney but I like it plain or with idli podi. This requires no fermenting to boot. I added in a chopped carrot this time, when grinding the tomatoes with no discernible difference in taste and also added green chillies (since I had lots on hand) but just red chillies will be fine. It was a hit with my 2 yr old too.

TOMATO DOSA

Ingredients:
Raw Rice - 1 cup, soaked for about 2 to 3 hours
Tomatoes - 2 to 3 big, cut into big pieces
Carrot - 1, peeled, cut into pieces
Ginger - 1.5 inch, peeled
Green Chillies - 3
Red chillies - 5
Curry leaves - few
Coconut - 2 to 3 tbsp
Salt - to taste
Onion - 1 medium, chopped very finely
Oil - to cook dosas

Method:
1) Grind tomatoes, carrot, coconut, ginger, green chillies, red chillies and curry leaves.

2) Next add the drained rice, salt and water as required to grind to a smooth paste ( I
use a mixie for this not the wet grinder).

3) Add the finely chopped onions and stir.

4) Pour the batter in a swirling motion (like making regular dosas) on a hot pan. Drizzle some oil on it.

5) When one side is cooked to a golden colour, flip over and cook the other side.

I would like to send this as my entry to Srivalli's Dosa Mela.