Thinai Thakkali Adai |Millet Tomato Adai Recipe – A healthy breakfast dish from the South Indian Cuisine.
Adai, the protein rich breakfast dish from South India, finds its place on our breakfast menu atleast once a fortnight. Its so simple to prepare and nutritious as well that I don’t mind making this quite often.
The kids are also happy to have this dish and I am happy as this adai can be made into so many different varieties!
Here are some of the Adai Varieties that have been posted earlier.Click on the recipe name to take you to the post.
- Brown rice Adai
- Vegetable Adai
- Oats Sago Adai
- Ragi Adai with herbs
- Barley Adai
- Palak Adai
- Varagu / Kodo millet Adai
- Murunga Keerai Adai
- Chola / Shorgam Adai
- Kavuni Arisi / Black rice Adai
- Palak Cheese Adai
- Mixed Millet Adai
- Ragi Adai
- Drumstick leaves adai ver.2
Doesn’t this show our love for the dish! And here I am with an other variation to the Adai dish. I had some parboiled Thinai / Foxtail millet and used it to make adai.
Since I have already posted a millet adai recipe, I thought I’ll add some ripe tomatoes to make it more interesting!
My lil one does not like tomato but loves tomato rice! Yes, you read it right! He will ask me to make tomato rice without tomatoes and I prepare it for him just the way he loves it. I grind up the tomato and use the juice and cook the rice with it instead of adding water. I make it as a one pot meal in the cooker.
Since the toamto peel or any other part of tomato is not visible and the flavor is right there, Lil Dude eats it without complaint.
I used the same technique to prepare the adai batter. Around 1/2 kilo ripe tomato was used instead of water while grinding the batter. No one knew a thing and enjoyed the breakfast!
Here is how to prepare this delicious Thinai Thakkali Adai |Millet Tomato Adai Recipe
Classic South Indian dish gets a millet makeover!
- 1.5 cups Thinai / Foztail millet
- 1/4 cup Urad dal
- 1/4 cup Channa dal
- 1/4 cup Toor dal
- 1/4 cup Moong dal
- 1/2 Kilo Ripe tomato
- 3 no.s Red chilli
- 1 inch piece Ginger
- 1/4 tsp Asafoetida powder
- 1/2 tsp Cumin seeds
- Salt to taste
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Soak the millet and dal together for 8 hours
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Drain the water and grind the mixture in batches using tomato instead of water.
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To one of the batch add ginger while grinding. Sprinkle a little water while grinding if needed
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Remove the ground batter into a vessel and add salt, asafoetida powder and cumin seeds. Mix well
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Heat a griddle / tawa and prepare adai as usual.
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Serve hot with a side of your choice.
This is the first of the three dishes for Blogging Marathon #113, Week 2, with the theme ‘Cooking with Millets’.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#113
Tomatoes add a nice tanginess to adais, These adais are nutritious and flavorful.
Never thought of adding tomatoes to adai batter PJ. LOVE the idea – will have to try this out some time. You are a smart mom to a smart kid – LOL for making tomato rice without tomato 🙂
I love the color tomato lends to the Adai. And you have quite a collection of adai recipes. I want to check out the barley adai also, that sounds interesting.
A very colorful adai indeed . I love the tomato rice without tomatoes 🙂