Quick Tomato Dosai with Spinach Potato Filling

Quick Tomato Dosai with Spinach & Potato Filling

This is a fairly common dish in many hotels in Karnataka, and goes by the name Tomato Omelette. Anything called "omelette" is not very appetising to many of us, and so I just call it Tomato Dosai!  I have made it a bit differently, and used ground tomato instead of chopped or sliced tomatoes, and in addition given it a filling as well, to get in some greens! In minutes Sunday breakfast was ready!

For the Dosai

Ingredients

Besan / Kadalai maav / chickpea flour - 1 cup

Tomato - one large

Garlic - 1 clove

Ginger - a small piece

Green Chillie - 1

Salt - 1/2 tsp

Asafoetida - a pinch

turmeric powder - a pinch

Curds - 1 tbsp

Water - (about a cup) to make the batter

Oil / Ghee - to fry the dosais

Method

1. Grind tomato, garlic, green chillie into a paste.

2. Add the paste to the flour, along with salt, turmeric powder and asafoetida

3. Now beat the curds and water and blend it well with the tomato - besan mixture, to form a smooth batter.

4. Heat a non stick pan and wipe on a little  oil or ghee. (You can use a halved onion or potato to coat the pan evenly with  the oil)

5. Pour a ladel of batter and spread it out like a dosai, as thin as possible.

6. When you see a few light brown spots appearing, place a spoon of filling one half, and fold over the other half.

7. Serve hot as is or with your choice of chutneys or podis.

For the Spinach Potato Filling

Ingredients

Chopped Onion - 1 Tbsp

Potato - 2 medium sized, boiled and cut into cubes (you can remove the skins or keep it on as per your taste)

Spinach - 1 bunch, washed, cleaned and chopped

Green Chillie - 1 sliced

Grated Ginger - 1/2 tsp

Jeera - 1/2 tsp

Dhania Powder - 1/2 tsp

Salt - 1/2 tsp or to taste

Oil - 1 tsp

Method

1. Heat the oil and add the jeera seeds.

2. Next add, onion, ginger, green chillies and onion, and toss together on medium flame.

3. Once the onion turns pinkish brown, add dhania and stir.

4. Next add the chopped potatos, followed by salt and lastly the add the spinach.

5. Mix well and shut the pan with a lid for a minute or two, and then switch off the flame.

Potato Spinach Filling is ready!