Thosai (South Indian Pancake) |
Course : Indian
Source: Star Publications (Malaysia)
Serves: 1 |
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Ingredients:
50 grams black gram dhal -- (ulundu) with skin |
175 gram uncooked rice |
75 grams cooked rice |
1 1/2 cups water -- (to 2) |
1 teaspoon salt -- (or), to taste |
2 cups cooking oil -- sesame oil or ghee |
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Preparation / Directions:
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.
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