Adai With Tomato Peas Relish
1 hour 15 minutes
1433 reads
About Adai With Tomato Peas Relish
Adai is a traditional South Indian pancake crafted from a wholesome blend of rice and assorted dals like chana, tuvar, moong, and urad. Packed with protein and flavor, it's a beloved comfort food that brings together the hearty essence of regional home cooking.
The accompanying tomato peas relish is a simple yet delicious solution for those times when your vegetable supply is running low. Bursting with tangy tomatoes and sweet peas, this quick-fix side elevates the meal, making it both satisfying and nourishing—a truly complete dinner experience.
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Recipe Time & More
Prep30 minutes
Cook45 minutes
Total1 hour 15 minutes
Ingredients
- 1 cup Rice raw
- 1/2 cup Chickpea split chickpeas
- 1/2 cup Pigeon Pea
- 2 tbsp Mung Bean moong dal, yellow
- 2 tbsp Gram black, split, urad dal
- 1.5 tsp Salt or as per taste
- 3 Tomato chopped, medium sized
- 1 Onion chopped, medium sized
- 1/2 cup Pea boiled, green
- 1/2 tsp Turmeric Powder haldi
- 1 tsp Chili Powder red
- 1/2 tsp Coriander dhania
- 1/2 tsp Cumin Seed jeera
- 1.5 tsp Salt or as per taste
- 1/2 tsp Sugar
- 3 tsp Oil shallow fry the adai
- 1/2 tsp Mustard Seed rai
- 1 tsp Sesame Seed white
- 2 tsp Groundnut groundnuts
- 4 Chili red
Instructions
- Mix the rice and dals and soak in water for 4 hours. After 4 hours, grind them with the red chillies in a mixer till slightly coarse. Take out in a vessel, add salt and let it ferment overnight.
- Dry roast the sesame seeds and groundnuts and grind them to a fine powder. Keep aside.
- Heat oil in a wok and add oil. Add mustard seeds and let it splutter.
- Now add the onion and cook like light brown. Now add the tomatoes and boiled green peas and mix well.
- Add the turmeric powder, red chilli powder and salt and cook for 10 minutes till the tomatoes are squishy.
- Add the coriander and cumin powder and then a 1/2 glass of water. Simmer for another 10 minutes.
- Now add the sugar and keep the flame on high and cook for 5 minutes. Your tomato green peas relish is ready.
- Heat a non stick tava and add a half tsp of oil to it. Mix the prepared batter well and spread it with a ladle on the tava like a dosa. Cook on both sides till crisp. Your adai is ready.
- Enjoy the simple dinner!
Recipe Notes
The adai batter should be slightly thicker than that for dosa. You can add curry leaves or chopped onions to the batter to enhance the taste.
Having the adai with a bit of jaggery along with the accompaniment enhances the taste.
Additional Tips
- For extra crispiness in your adai, spread the batter thin and cook over medium-high heat with a few drops of oil along the edges, allowing it to brown deeply before flipping.
- If you want to add a touch of freshness and color, stir a handful of chopped spinach or methi leaves into the adai batter before cooking.
- The tomato peas relish can be made ahead and stored in the refrigerator for up to three days; reheat gently before serving to preserve the peas’ texture.
- For a gluten-free, vegan meal, ensure your dals are unpolished and use a neutral oil like coconut or sunflower for both the adai and relish.
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Recipe Nutrition
Calories: 634kcalCarbohydrates: 102gProtein: 32gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gSodium: 3420mgFiber: 19gSugar: 7g
Priya Iyer(Anitha)
Articles: 50
3 Comments
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This looks so good! Appreciate the share.
Such a delicious dish! Thank you.
This looks incredible! Thank you.