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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.