Tomato Onion Dosa Recipe: 59 Photos
Onion Tomato Dosa Recipe | Instant Atta photos
FAQ
Unlike a typical dosa, which is crisp and crepe-like, an uttapam is thicker, with toppings. The name is derived from the Tamil words appam and utthia or uttria, meaning poured appam, because appam is cooked in a round-bottom pan, whereas utthia-appam is cooked on a flat skillet.
Although the Onion Rava Dosa does not require any grinding or fermentation, the resulting dosas are so tasty and crisp that you will find it difficult to stop eating.
Dosa is typically eaten with one or more of the following:
- Sambhar.
- Assortment of fresh ground chutneys / pachadis, ranging from the classic coconut chutney to coconut green chili chutney to tomato chutney to ginger chutney to gourd/pumpkin chutney to mango/mustard chutney - endless variations.
A dosa is a thin, savoury crepe in South Indian cuisine made from a fermented batter of ground black gram and rice. Dosas are served hot, often with chutney and sambar (a lentil-based vegetable stew). Dosas are popular in South Asia as well as around the world.
A single serving of plain uttapam has lesser calories than stuffed Uttapam. Yes, it's a type of Dosa from South India & thicker than most Dosa, it's made from rice flour & urad dal & often used as a base for a topping of vegetables like onion, tomato, capsicum, carrot, green chilli & sweet corn it's pretty healthy.
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Onion Tomato Chutney Recipe photographs
Video gallery
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Ramesh Gupta
Namaste! I'm Ramesh Gupta, a chef with over 15 years of experience in Indian cuisine. In my blog, I share authentic recipes and tips for bringing the rich flavors of India into your kitchen. Whether it’s curry, biryani, or samosas, I’ll guide you through making these dishes like a pro. I’m passionate about spices and aromas, and I’m here to help you master the art of Indian cooking. Let’s cook up something delicious together!
