Tomato Adai is more of south indian staple be it either breakfast or for light evening tiffin. Adding makes gives this adai a bright reddish brown tinge with immense tomato flavor and very hearty. Usually adai is served avial, peanut chutney can be quick fix and perfectly pairs on busy days.
Tomato adai recipe, adai recipes, breakfast recipes, south indian recipes, adai avial, easy adai recipe, south indian breakfast ideas
| Ingredients | |
|---|---|
| 1 cup | Raw rice (pachai arisi) |
| ¼ cup | Split red gram (toor gram / thuvaram paruppu) |
| ¼ cup | Split green gram |
| ¼ cup | Bengal gram (kadhala paruppu) |
| ¼ cup | Split black gram (ullundu) |
| 3 long chiliies | Dry red chili |
| 2 tablespoons | Grated coconut |
| ¼ teaspoon | Asafoetida |
| ¼ teaspoon | Cumin seeds |
| 1 teaspoon | Salt (as per taste) |
| 2 medium size | Tomato (ripe) |
| ¼ cup | Onion (finely chopped) |
| 1 small | Green chili (finely chopped) |
| ½ teaspoon | Ginger (finely chopped) |
| 10 leaves | Curry leaves (finely chopped) |
| 2 tablespoons | Coriander leaves (chopped ) |
| ¼ cup | Oil (for dosai) |
- Soak rice and lentils (split red gram + split green gram + split black gram + Bengal gram ) for 4 hours.
- Grind along with tomato, red chili and coconut to make a coarse paste, adding very little water.
- To this ground batter, add salt, asafoetida, cumin seeds, chopped curry leaves, coriander, green chili, onions and ginger.
- Mix well to incorporate.
- Heat a tawa and spoon a ladleful of batter, spread them to form a circle. Check tip under additional notes for easy spreading.
- Drizzle oil or butter, let it stay till crisp on the bottom and fully cooked on top (should take a minute over medium flame).
- Then flip to the other side and cook for few seconds, fold and serve with choice of chutney.
Notes
Makes 6 adais.
Spreading the batter over the tawa could be hard for beginners with the chunky onions. You can add everything except onions, spread the batter easily and then sprinkle the onions over it, this way it might stick to the batter. But there are some disadvantages doing this is way,it may easily burn the onions when flipped moreover they might sometimes fall apart too.
13 Comments
Nalla vandhuthu Mullai.Made garlic chutney so extra rendu dosai ulla pochu..
Lakshmi, namba websitela try panra dish ellathukkum extra saapuda thohnum. Anyway thanks!
Mullai Split green gram is it “pachai payiru” or can I use moong dhal the one we use for making pongal.Planning to do this for dinner tonight.Love the picture.
Lakshmi, I really didn't get ur question, split green gram is " Pachai paruppu" which we make ven pongal. Whole Moong, muzhu pachai payiru needs more soaking time and 4 hours won't work. Is this what you asked for?
Ya I got it.When I saw Green gram I thought it was 'pachai payiru' but now understood that it is 'pachai paruppu or pasi paruppu' the one we use for ven pongal.Thankyou so much for your quick rather very quick response.Will try and let you know.Planning to make Garlic chutney as a side.
Mullai,
Ever sicne I saw this recipe , I wanted to make it..so today is the day for it. Thanks will try for tonight and let you know. Its getting soaked now..
I just wanted to try a different Dosa and this seems to be a perfect for a Friday evening dinner.
Thanks
Jaya
HI Mullai,
I just love all your recipes. I would like to know whether I can substitute “masoor dhal”(red in color) as opposed to tuvar dhal and use basmati rice instead of raw rice. pls let me know.
Mary, I’ve never tried this combination, you can ofcourse include masoor as an addition to the above, but toor is a must for adai. Considering the fact that they all come under one family.. hey why not try? Basmati might work, again thats a guess too.
hi mullai
tomato adai was really a tasty one
i prepared this with pottukadalai chutney
perfect combination
i was not that good in cooking earlier but after viewing ur recipies id been trying them
everything comes out perfectly with very good taste
my hubby likes them so much
ur recipies hav created an interest in cooking and all is delicious
u kno something always the laptop is in my kitchen refering ur recipies(ippo intha website pakkama nan samaikarathu illai)
u hav given clear explanation with good hints
i think this is the secret of good cooking
thank u so much
keep ur good work
chamun
Hi Mullai,
After grinding can i use immeditely or need to keep for fermentation.
Thanks
Suchitra
Suchitra,
This batter does not need fermentation, you can use right away. You can refridgerate the leftover batter upto 2 days. But the consitency changes as the onions release water and make the batter slightly thin.
Hey Mullai!
Are u frm Chettinad????
Most of the recipes speaks you are from chettinad. Any ways…… this recipe is excellent. And is of the same way my mom use to make back in India.
Ram…..
Hello Ramasamy,
First of all, thanks for your great compliments. Now… let me answer your question, my hometown is Chennai and all those Chettinad recipes were gathered from family, friends, relatives and most of all, happen to learn a few special items from our family cook, back in India, who hail from Chettinad.