Tuesday, October 20, 2009


I had filling and curry leftover from September's Daring Cooks' Challenge. So I decided to make a different version of thosai. The recipe from Kuali requires a bit of fermentation which I felt is closer to the type of thosai we get in Penang.

It was really easy to make. The tough bit was grinding up the rice and dhal and frying them up. Once you get into the groove of ladling the batter onto the pan, you can do it with an eye closed.

This recipe serves 4.

25 grams blackgram dhal ; (ulundu) with skin
88 grams uncooked rice
38 grams cooked rice
3/4 cup Water
3/8 teaspoon Salt ; or to taste
Cooking oil ; or sesame oil

Wash rice and dhal and soak each separately overnight or for at least seven to eight 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 eight to 10 hours. (Refrigerate if not using it for breakfast.)

Grease an iron griddle lightly with 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. Serve thosai with curry.

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