Tomato Adai / Thakali Adai

Tomato Adai / Thakkali Adai

Recipe Details

Allow an additional 2 hours for soaking the rice and dried red chilies.

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Ingredients

• Idli rice – 1 cup
• Raw rice – 1 cup
• Tomatoes – 2 medium
• Dried red chilies – 4
• Asafoetida / Hing – a pinch
• Salt – to taste
• Water – 1 cup, plus more if needed
• Oil – 1 tsp
• Mustard seeds – 1/2 tsp
• Split urad dal – 1 tsp
• Curry leaves – 1 sprig
• Onion – 1/2 medium, chopped

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Preparation

1. Rinse the idli rice and raw rice well.
2. Soak both kinds of rice together with the dried red chilies in enough water for about 2 hours.
3. Drain the soaked ingredients.
4. Add the rice, dried red chilies, asafoetida, salt, and some of the measured water to a blender or wet grinder.
5. Begin grinding, then add the tomatoes partway through.
6. Grind to a smooth batter, adding the remaining water gradually.
7. For a regular soft adai, keep the batter slightly thicker. For a thinner, crisper dosa-style adai, add a little more water as needed.
8. Chop the onion and keep aside.

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Cooking Instructions

Prepare the Tempering

1. Heat 1 teaspoon oil in a small pan over medium heat.
2. Add the mustard seeds and allow them to splutter.
3. Add the split urad dal and fry briefly until it begins to turn lightly golden.
4. Add the chopped onion and curry leaves.
5. Sauté until the onion becomes soft and lightly golden.
6. Add this tempering to the ground tomato-rice batter and mix well.

Make the Adai

1. Heat a dosa tawa over medium heat.
2. Stir the batter well before pouring.
3. For a soft adai, pour a ladleful of batter and spread it gently like a regular dosa, keeping it slightly thicker.
4. For a crisp version, thin the batter slightly and pour it more loosely in a rava-dosa style.
5. Cook until the bottom is set and lightly browned.
6. Flip and cook the other side until done.
7. Remove from the pan and serve hot.
8. Repeat with the remaining batter.

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Tips

Soft or Crisp: Keep the batter a little thicker for a softer adai. Add a little more water for a thinner batter if you prefer crisp edges.

No Fermentation: This batter does not require overnight fermentation, though the rice and chilies still need about 2 hours of soaking before grinding.

Tomatoes: Add the tomatoes while grinding so they blend evenly into the batter and give the adai its characteristic flavor.

Ginger or Garlic Variation: Ginger or garlic can be added while grinding for a different flavor. The original recipe does not specify a quantity, so add according to taste.

Stir Before Cooking: Stir the batter before each adai, especially if it has been standing for a while, as the rice solids can settle.

Serving Suggestion

Serve Tomato Adai hot with coconut chutney, onion chutney, avial, or your favorite South Indian side dish.

Recipe Source: From my mother-in-law.