Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 50 grams black gram dhal -- (ulundu) with skin

  3. 175 gram uncooked rice

  4. 75 grams cooked rice

  5. 1 1/2 cups water -- (to 2)

  6. 1 teaspoon salt -- (or), to taste

  7. cooking oil -- sesame oil or ghee

Instructions Jump to Ingredients ↑

  1. 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.)

  2. 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.

  3. 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.

  4. 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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