THOSAI (DOSA)

Instructions

1. 1

   Soak all the rice, urid dhal and fenugreek seeds in water for five to six hours.

2. 2

   Wash well and drain the water.

3. 3

   Add a cup of water and grind well until fine and smooth.

4. 4

   Soaked urid dhal and rice could be ground in a wet grinder or liquidizer.

5. 5

   Leave it in a warm place overnight or for at least six hours to ferment.

6. 6

   Add more water and salt to get the right consistency.

7. 7

   The batter should coat the back of a ladle.

8. 8

   Heat a flat thosai chatty (skillet-flat pan made of cast iron), or flat non-stick pan.

9. 9

   Wipe the pan with oil soaked cloth or paper towel.

10. 10

    Pour the thosai (dosa) mixture with a ladle (rounded spoon) and start spreading from the middle in a circular motion to form a large circular shape.

11. 11

    When bubbles start appearing, sprinkle two to three teaspoons ghee or butter.

12. 12

    You could also use sesame oil (optional).

13. 13

    Turn the thosai with a flat spoon and cook on the other side for a minute until it turns golden in colour.

14. 14

    Place the cooked thosai into a hot box.

15. 15

    Repeat the same process until all the mixture is finished.

16. 16

    Thosai (dosa) could be filled with potato curry (recipe: 90) to make masala thosai.

17. 17

    Fried onions and green chilli for onion thosai or well-beaten egg could be used as a filling to make an egg thosai.

18. 18

    When using filling, fold the thosai into half and cook for an extra minute.

19. 19

    For ghee thosai, roll over the cooked thosai to form a large tube.