November 8, 2012

Tomato Adai with Peanut chutney


Boiled rice/Idli rice - 2 cups
Dry red chilly - 4/5
Tomatoes - 3/4 depending on the size.(choose ripe ones which gives nice colour too)
Salt to taste
Asafoetida - 1 teaspoon

for seasoning
sesame oil - 1 teaspoon
Mustard - 1 teaspoon
Curry leaves - chopped finely

For garnish 
finely chopped onions

1.Soak the rice along with chillies for 2-3 hours. Reason for soaking chilly also along with rice is get a nice red colour.
2. Wash the rice and grind to a smooth paste along with salt.
3. In the end add the chopped tomatoes and again grind to a smooth paste.
4.In a pan add a teaspoon of sesame oil, season the batter with mustard seeds, asafoetida and curry leaves.
5.Finally add chopped onions. Mix well
6. Heat the Dosa pan, spread the batter uniformly. Add oil on all sides. Try to cook in medium flame to make the adai crispy. Cook on both sides. Serve hot with peanut chutney or a chutney of your choice.


Raw Peanuts/Salted peanuts - 2 cups
(If it's raw saute them. If it's already roasted use it directly while grinding)
Cumin seeds - 1 teaspoon
Dry red chilly - 5/6
Salt to taste
Garlic - 10 pods(optional)
Coconut - 2 tablespoon(this is also optional)

For seasoning
Sesame oil - 1 teaspoon
Mustard seeds - 1 teaspoon
Asafoetida - 1/2 teasponn
Curry leaves - chopped finely


In a pan add a teaspoon of oil. Saute dry chillies, cumin seeds, coconut and raw peanuts separately.If you like garlic, saute garlic separately until they are golden brown in colour.
Grind everything to a smooth paste with salt. Season this with mustard seeds, asafoetida and curry leaves. Serve it with idli/dosa. If you grind this adding less water then can used with hot rice too.


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