Thosai a healthy traditional popular food in Malaysia. Some named them Indian pancake is easily available in mamak/Indian restaurant or hawker stall. Thosai is eaten anytime, all time during morning breakfast, lunch or dinner and they are rich in protein and carbohydrates. They have a perfect carbs for energy yet gentle on the tummy.
Well Thosai seems to be one of my childhood up til now mostly during breakfast. Mum buys and it came with either with chicken/fish or dhall curry choices and often coconut chutney's is my favourite choice.
Today I have the opporturnity and proud to have make my own Thosai after learning from a very dear friend of mine Queen Rani. She is so kind to share all the tips to make my Thosai a success.
Thank you and thumbs up for this wonderful recipe.
Recipe Adapted from: QUEEN RANI'S KITCHEN
THOSAI
- Ingredient
- 300 g Rice
- 150 g Urul Dhall
- 1 tsp fenugreek
- 100 g cooked rice
- 2 tsp salt
- Sufficient water as needed
Soaking process
- Wash rice and Urul dhall separately until clear water.
- Add 1/2 tsp fenugreek to Urul dhall.
- Soak both rice and urul dhall separately and set aside to soak for 8 hours.
- When you are ready to blend Urul Dhall add some water until it reaches 1 cm above the Urul Dhall and cooked rice then start blending until you reach smooth paste.
- Blend rice in the blender add some water until it reaches 1 cm above the rice until smooth paste. You may find blending rice is abit long vs urul dhall cos rice are still grainy and take a longer time to blend vs Urul dhall.
- Combine Urul Dhall and rice flour together till you get a smooth thick paste texture. Set aside for fermentation for at least 8 hours. The batter ferment best when left on the countertop.
- The correct batter after fermentation should be not too watery nor too thicked and the consistency should feels like more or less pancake batter to be exact. The batter may smell a little sourish fermented smell, nevertheless it may reduce during cooking.
- Add in 2 tsp of salt stir until well combine and we are ready to cook.
In a medium heat non stick pan brush sufficient oil & pour batter in the center.
Following in circular motion slowly swirl the batter into bigger round shape starting from the center point of the pan to evenly spread.
Pour a few drops oil on the thosai around the edges.
Cook for a couple of minutes till the bottom is evenly brown but not burn,
Remove thosai and immediately.
Continuing finished making more thosai.
I loved my thosai to be eaten when warm.
Enjoy your Thosai.
Note:
Refrigerate the batter if not in use or if you plan to cook the balance tomorrow
Remove from the fridge and let it rest at room temperature before cooking.
Overcook Thosai can become dense and hard.
Soak rice and urul dhall at 1pm.
At 7 pm blend it, combine both and set aside to ferment.
At 7-8 am you may start to prepare Thosai.
