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Tomato Adai

Tomato Adai is a popular Indian Main
Author :
Category :
Course :
Cuisine :
Technique :
Shallow Fry
Difficulty :
Servings :
Serves 4
Rated 5 based on 100 votes


3/4 cup - idli Rice + raw Rice

3/4 cup - tur dal + Channa dal

1/2 cup - Coconut

1 - Red Chilli

1 - Green chilli

salt to taste

2 - Tomatoes

1/4 tsp - Hing

1.5 tsp - Jeera

Coriander leaves and Curry leaves for garnishing


  1. Soak the dal and rice together for 2 hours. Rinse.
  2. Add chopped tomatoes, red chilli, green chilli, salt, hing and coconut.
  3. Grind in a mixer or grinder, adding water bit by bit to prepare a coarse batter (like idli/dosa batter).
  4. Add jeera, coriander leaves and curry leaves and mix.
  5. Heat a griddle. Pour a ladle full of batter and spread in a circular motion.
  6. Drizzle a drop of coconut oil and a few drops of cooking oil around the corners.
  7. When one side turns golden brown, flip and cook the other side.
  8. Cook each side for at least 2 minutes.
  9. Serve hot with idli podi or avial.
  10. Recipe courtesy: Indian Vegetarian Kitchen

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