THOSAI
300 g Rice
150 g Urul Dhall
1 tsp fenugreek
150 g cooked rice
2 tsp salt
Sufficient water as needed
Method
Soaking process
Add 1/2 tsp fenugreek to Urul dhall.
Soak both rice and urul dhall separately and set aside to soak for 8 hours.
Blending process
Blend rice and cook overnight 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.
Fermentation process
Set aside for fermentation for at least 8 hours. The batter ferment best when left on the warm area.
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.
Add in 2 tsp of salt stir until well combine and we are ready to cook.
Cooking process
Following in circular motion slowly swirl the batter into bigger round shape starting from the center point of the pan to evenly spread.
Notice the some air bubbles starts to pop up. Cook for a few second and starts flipping from side to sides till the bottom is evenly brown and remove immediately.
Continuing finished making more thosai.
Tips
- If you notice your Thosai stuck to the pan then grease some cooking oil on the non stick pan. It all depends to adjust according to your fying pan.
- If your frying pan is too hot.. then just sprinkle some water round the thosai.
- The batter may smell a little sourish fermented smell, nevertheless it may slightly reduce during cooking.
- 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.
Estimate Timing Guidelines:
Soak rice and urul dhall at 2 pm.
At 10 pm blend it, combine both and set aside to ferment.
At 6 -8 am you may start to cooking/frying Thosai.