Preparation:
Wash rice and dhal and soak each separately overnight or for at least 7 to 8 hours. Drain, remove skin from the dhal. Grind rice and dhal together with the cooked rice and water in a blender until smooth. Strain batter through a fine sieve. Add salt and mix well. Leave to ferment for 8 to 10 hours. (Refrigerate if not using it for breakfast.)
Grease an iron griddle lightly with gingili oil. Pour a ladleful of batter onto the centre of the griddle. Spread the batter immediately with the back of the ladle starting from the centre, in a clockwise motion to make a thin pancake.
Cook for about half a minute or until the underside turns slightly brown. Remove thosai from the griddle and repeat till the rest of the batter is used up.
Footnote: Grease the griddle lightly with sesame oil after each thosai is made. Sesame oil is available in Indian grocery shops. |
