Tomato dosa and manga koottan

To make tomato dosa, you need:

Raw rice - 1 cup
Tuar dal - 1/4 cup
Tomato - 3 large, ripe ones
Tamarind - a gooseberry sized ball
Red chilli - 3
Salt

Soak rice and tuar dal for 2 hours in plenty of water. Add the tamarind and red chilli to this and let it soak for another 10 minutes. Drain the water. Add cut tomatoes, salt and grind everything together to a smooth batter. If necessary, add some more water at this stage to get a batter of pourable consistency.
Now, heat a dosa pan. Spread a ladleful of batter in a circle. Add a little bit of oil over it....and let it cook until the bottom is crisp and brown. Flip over and cook for a few seconds.
Remove and serve hot with any chutney of your choice.
In the pic, I have served it with manga koottan.

To make manga koottan, you need:

Raw mango - a small one, chopped into large pieces.

Drumstick - 1, chopped into finger length pieces

Ash gourd - 1 cup, chopped into medium sized pieces

Fresh grated coconut - 3/4 cup

Green chillies - 2 or 3

Salt

Turmeric powder - 1/2 tsp

Grind coconut and green chillies into a smooth paste and keep aside. Cook chopped mango, drumstick and gourd in a pan by adding enough water, salt and turmeric powder. Once the veggies are cooked, add the ground paste to it. Let it boil. Remove from heat. Season a tsp of coconut oil with mustard seeds, urad dal and a few sprigs of curry leaves. Once the mustard seeds pop, pour this over the koottan.

Notes:

• This dosa does not need fermenting. It can be made crisp or soft as you prefer...tastes good either way.
• For the koottan, if the mangoes are not very sour, add in some sour curd....and if the mango is too sour, use only 3/4th of it.
• The recipe is from Mallika Badrinath's book and has been adapted to suit my palate.

Srivalli at Cooking For all Seasons is hosting a dosa mela to celebrate her viewer stats reaching the one lakh mark. This dosa is my entry to her event.