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Tomato adai
By : Mahimaa Ramkumar
Category : Breakfast
Servings : 4-5
Time Taken : 15-30 mins
Rating :
  1. Soak the dhals and rice together for 2 hours.
  2. Rinse. Add chopped tomatoes, red chilli, green chilli, salt, hing and coconut.
  3. Grind in a mixer or grinder adding water little by little to a coarse batter.
  4. The mixture should be thick like idly/dosa batter.
  5. Add jeera, coriander leaves and curry leaves and mix.
  6. Heat a griddle. When hot, pour a ladle full of batter and spread in a circular motion.
  7. Drizzle a drop of coconut oil and few drops of cooking oil around the corners.
  8. When one side turns golden brown, flip and cook the other side. It takes at least 2 minutes to cook on each side.
  9. Serve hot with idly podi or avial.

Note: For regular adai, skip the tomatoes.


3/4 cup idly rice + raw rice
3/4 cup thur dhal + channa dhal
1/2 cup coconut
1 red chillies
1 green chilli
2 tomatoes 1/4 tsp hing
1.5 tsp jeera
Coriander leaves and curry leaves to garnish
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