There are some days where you want to make something different from usual, try this. It’s very different and tastes really good.

Tomato Adai / Thakali Adai
I make it soft or crispy based on the mood, in both ways it tastes good. Also when I want to make easy adai within a short period of notice I always prefer this.

Tomato Adai / Thakali Adai
Prep time
Cook time
Total time
Serves: 2
  • Idili Rice - 1 cup
  • Raw Rice - 1 cup
  • Asafoetida - 1 pinch
  • Red Chili - 4 nos
  • Tomato - 2 nos (medium)
  • Salt - to taste
  • Water - 1 cup
  • Oil - 1 tsp
  • Mustard - ½ tsp
  • Curry Leaves - 1 strand
  • Big Onion - ½ (medium)
  1. Soak red chili, idilli rice & raw rice for 2 hrs and wash it thoroughly. Grind it with Asafoetida, salt and little water. Add tomatoes in the middle and grind it to fine batter. Add more water if required and make it little watery than the usual dosa batter. Chop the onion.
  1. In a pan add oil. When oil is hot, add mustard, split urad dhal. When mustard crackles, add big onion, curry leaves and fry till onion becomes golden brown. Add this to the ground mixture.
  2. Pour this in a dosa pan like regular thin dosa or pour it like rava dosa.
  1. Add ginger or garlic to make variations.

(*) Coconut Chutney, Onion Chutney & avial are nice combo for this. Recipe from My Mother-in-law.