Boiled Rice (puzhungal arisi) (Ukhda Chawal) - 1 tumbler measure.
Red Tomatoes - 4-5
Green chillies - 7-8
Salt as required
Hing - a pinch
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)