Thosai Recipe

Thosai Recipe

 Ingredients : Makes 10-12 thosai

1 cup uncooked rice

1/2 cup blackgram dhal

1 1/2 teaspoons dried yeast

1/2 cup warm water

1 teaspoon sugar

1 1/2 teaspoons salt

2 teaspoons ghee

1/4 teaspoon mustard seeds

1 small onion, chopped finely

1 fresh green chili, chopped finely

Method :

Wash the blackgram dhal and rice before soaking them separately in cold water overnight. Drain and use a food processor to grind the rice, adding just enough water for the blending. Use a fine sieve to strain.

For the blackgram dhal, remove any black skins if you are using unhusked dhal and drain. Use a food processor to grind. Add fresh water if necessary. When the dhal has been ground to a very smooth paste, add it to the rice and mix well. Fill a bowl with warm water and sprinkle the yeast over it. Leave to soften in 5 minutes. Stir to dissolve. Add the salt and sugar, then stir the mixture into the ground rice and dhal. Set aside for an hour in a warm location. The mixture will rise and double in quantity.

Heat a small saucepan with the ghee and fry the mustard seeds until they start to pop. Add chopped chili and onion and continue frying. Stir occasionally until the onions are soft and golden brown. All to cool before stirring into the batter. The batter should be of a thick pouring consistency. Add a little coconut milk if the batter is too thick.

Heat a pancake pan and grease the base with a very thin layer of ghee. Pour in just enough batter to cover the base of the pan, which should be about the size of a small plate. Cook until the color turns golden rbown on the underside, cook on both sides. Serve thosai with potato bhaji and fresh chutneys.