Tomato Dosa
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
Tomato – 3
Rice – 3 cups
Toor dhal – 1/4 cup(optional)
Red chile – 4
Salt – to taste
Cilantro – 2 tbsp
Instructions:
Soak the rice with red chillies for 3 to 4 hours in plenty of water(say 10 cups). Drain it. If using dhal soak with rice.Chop the tomatoes into big chunks. Using a blender grind rice,red chile, tomatoes and salt. Gradually add 2 cups of water while grinding. Grind until smooth.
Add a cup of water if necessary to make a thick batter of pouring consistency. Add chopped cilantro in the batter.
Heat the griddle and pour a ladle of batter in the center. Spread quickly using a circular motion with the back of ladle to form a 6″ round dosai. Drizzle 1 tsp of oil around the edges.
Raise heat and cook for 1-2 minute till base is golden brown.Turn over carefully and fry the other side till crisp. Serve hot with chutney or sambhar.
From hotpotmeal.blogspot.com