Sathu Maavu Adai & Tomato Thokku | What’s your happy song?

I know the song I’ll dance to if I reach my goal weight. I know where I’d shop for what when I reach my goal weight. I know the neck patterns I want for my new saree blouses. I know I won’t post before & after pictures because I’d want to pretend that I was never fat. I’ll probably try to spin a series on how I lost all that weight. I may try to shoot a video doing push-ups. The entire plan is there. I just need to lose the weight.

It’s the same song I’ll dance to if I am published. It’s my happy song. You have your own happy song too, don’t you? Come on. You don’t? Everyone has to have one. Think of one right now. You never know when you’ll need your happy song. Your child may get selected in Vijay TV super singer in which case you’ll get hired as a full time performer at Vijay TV. You’ll need a song and a few steps for your sarakku party/booze party. You’ll need to dance at the cousin’s/friend’s wedding; if you do well you could be an extra in their wedding music video.

Sathu Maavu Adai

Want to know my happy song? Here it is (Tap the image below for the full video). I love it because it seems just like how I’d dance if I were happy – uncomplicated, comfortable, unbelieving of my luck, insanely grateful, crazy happy and in a lungi. What’s your happy song? Let me know in the comments.

Here’s the long pending update on my weightloss journey – Project50k. I’ve been yo-yoing around a 1 kilo range for several months now with the end nowhere in sight. I decided to up the ante a bit and try something adverse this week – A week full of salad lunches. I am not a salad person. I am actually a biryani person. I know there are people who claim to be salad people. I do not believe anyone can be a salad person deep inside, in their heart. For me it is particularly difficult. I don’t believe I’ve ever ordered a salad in a restaurant. It always seemed ridiculous to me. I’ll however be eating salads all this week. I’ll let you know how it goes.

Sathu Maavu adai

Meanwhile here’s an easy-peasy Sathu Maavu adai recipe I tried last week. I am sure you’ve made ragi adai before. But did you ever think of using Sathu Maavu in Adais? About a year back, I was looking for Ragi flour in our joint-family kitchen (self-explanatory) and mistook the Sathu Maavu flour for Ragi flour and thus was born this ingenious Adai that set out to be ragi adai but became Sathu Maavu Adai instead.

Tomato thokku

There’s been no looking back ever since. I’ve since made the Sathu Maavu Adai several times. In fact I prefer the Sathu Maavu Adai over pure Ragi Adai because Sathu Maavu Adai has an ever-so-subtle sweet undertone due to its composition. Sathu Maavu usually is made of of sprouted ragi, badam, cashew, fried gram and a host of delicious ingredients. Sathu Maavu is given in Kanji form to babies. It is packed with healthy nutrients and tastes so yummy. The addition of wheat flour in my recipe makes shaping these adais a breeze. Just use a cleaned, slightly greased polythene sheet. Pure ragi adais are painfully difficult to shape and transfer to the tawa. Experienced cooks shape it right on the tawa.

Tomato thokku

I added in plenty of chopped onions and chopped keerai for good measure. We didn’t notice the keerai in the adai at all. It all came together so beautifully. Win-win-win. These Sathu Maavu adai are lip-smacking good, are packed with all the good stuff (sathu maavu + keerai) and they’re so very easy to make. I served these adais with a lovely tomato thokku, the kind of tomato jam that you want to bottle up for another occasion but also want to lick the bowl clean. The tomato thokku takes a bit of time to reduce to the jam consisteny but it makes itself. Let me know if you make the adai and tomato thokku. Enjoy!


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Sathu Maavu Adai

Sathu Maavu Adai and Tomato Thokku

Jayanthi Padmanabhan
Win-win-win. Lip-smacking tasty, packed with wholesome goodness and so easy to make, these Sathu Maavu Adais are just about perfect!
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Servings 4


Sathu Maavu Adai

  • Sathu Maavu – 2-1/2 cups
  • Whole wheat flour – 3/4 cup
  • Salt to taste
  • Onions – 2 medium chopped fine
  • Green chillies – 2 chopped fine
  • Ara Keerai or any mild greens of your choice – cleaned chopped fine to make 2 cups
  • Water as necessary
  • Oil – ¼ cup + 1 tbsp

Tomato thokku

  • Tomatoes – 6
  • Whole dry red chillies – 5-6
  • Salt to taste
  • Jaggery – 2 tbsp
  • Mustard seeds – ½ tsp
  • Oil – 3-4 tbsp


Sathu Maavu Adai

  • Combine together sathu maavu and wheat flour in a large bowl. Add salt and mix well.
  • Add chopped onions, green chillies and chopped keerai (greens of your choice). Mix well. Add water little at a time and mix to get a soft, non-sticky dough. Do not add too much water at one shot as it can get sticky and messy. Gather the dough together to make a round ball. Add one tablespoon oil and knead again for a minute. Allow to rest for 15 minutes.
  • Heat a tawa. While the tawa heats up, lightly grease a polythene sheet (your milk packet will do). Pinch a large lemon sized ball of dough, flatten on the polythene sheet and gently pat with your fingers to make a round disc about ¼ inch in thickness. Lift the polythene sheet, flip gently onto your other hand and loosen the disc on to your hand. Place the flattened disc of dough on the hot tawa. Cook on medium-low heat for a minute. Flip over and drizzle about 1-2 teaspoons of oil around the edges. Spread oil on both sides of the adai as well. Flip over and cook both sides until you see brown, slightly charred spots on both sides. Transfer to a plate.
  • Repeat making adais with the rest of the dough. Serve hot with a chutney of your choice. Coconut chutney, tomato thokku are excellent options. I served with tomato thokku. Enjoy!

Tomato Thokku

  • Grind together the tomatoes and whole red chillies to a fine puree.
  • Heat a kadai. When the kadai is hot, add 2 tbsp oil. Add splutter seeds and let it splutter. Pour the ground tomato-chilli mixture into the kadai and cook covered for 30-35 minutes on medium heat. Open and stir at intervals. The mixture will spit and splatter. Be careful. Towards the end add salt and jaggery and mix well. Cover and cook. The mixture will reduce and thicken to almost a jam like consistency. Add the remaining oil and mx well. Taste and adjust seasoning.
  • Switch off. Let cool. Serve immediately or store in a glass jar in the fridge for upto a week.

One comment

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