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December 4, 2012

Tomato Adai

Idly Rice + Raw Rice - 3/4 cup
Thur Dhal + Channa Dhal - 3/4 cup
Coconut - 1/2 cup
Red Chillies - 1
Green Chilli - 1
Tomato - 2
Hing - 1/4 tsp
Jeera - 1.5 tsp
Coriander leaves and curry leaves to garnish

Soak the dhals and rice together for 2 hours.
Rinse. Add chopped tomatoes, red chilli, green chilli, salt, hing and coconut.
Grind in a mixer or grinder adding water little by little to a coarse batter.
The mixture should be thick like idly/dosa batter.
Add jeera, coriander leaves and curry leaves and mix.
Heat a griddle. When hot, pour a ladle full of batter and spread in a circular motion.
Drizzle a drop of coconut oil and few drops of cooking oil around the corners.
When one side turns golden brown, flip and cook the other side. It takes at least 2 minutes to cook on each side.
Serve hot with idly podi or avial.

Note: For regular adai, skip the tomatoes.


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