Monday, February 7, 2011

Tomato Adai


Ingredients:
Boiled Rice (puzhungal arisi) (Ukhda Chawal) - 1 tumbler measure.
Red Tomatoes - 4-5
Green chillies - 7-8
Salt as required
Hing - a pinch
Coriander leaves
Oil
Method:
Soak the boiled rice in water for 2-3 hrs. (this is also called idli rice which is easily available in all the grocery stores.
Now wash the rice nicely drain the water and again add some water and grind it into a coarse batter along with tomatoes (cut into halves) Green chillies hing and salt.
Now put the ground batter in a vessel and cut coriander leaves into small pieces and add to the batter and mix nicely.
Now take a Dosa pan and grease it with a little oil and pour 2 big hollow spoon fuls of the batter and make a round with the hollow spoon.
Now pour some oil all around the spread batter and little within the round.
You can close this with a lid for a few minutes until it gets cooked and then flip it on the other side and cook.
Now remove the adai and put it on a plate and enjoy hot tomato adai with either some chutney of your choice,gun powder (molaga podi) or avakkai urga (pickle) or manga thokku (mango pickle)

20 comments:

  1. This can be a perfect lunch box item, will surely try. Thanks for sharing.


    FOODELICIOUS

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  2. the adai looks very crispy n crunchy!

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  3. WOw this looks so crunchy and tempting..


    Deepa
    Hamaree Rasoi

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  4. Sooooo crispy n crunchy dosa....

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  5. This looks so delicious. This is a new recipe for me.

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  6. wow, looks delicious, I have to try it out :)

    US Masala

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  7. adai looks yummy n new with tomato.

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  8. Nice texture on the adai looks very yummy.

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  9. Tomato adai looks delicious Indu.

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  10. Delicious and great looking adai..

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  11. Looks fabulous...great Breakfst

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  12. Great one.. looks yummy.. I was just getting this recipe from my MIL last week.. Will try and post my version :)
    http://krithiskitchen.blogspot.com

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  13. Crunchy dosai!!!! Bookmarking it!!!

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  14. Ur adai is different and crispy!

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  15. I liked this adai. If we add some daal to it in the batter , will it still be called adai?

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