600g rice (cleaned)
150g white dhal
1 tablespoon fenugreek
1 tablespoon cooked rice water
oil or ghee
How to cook:
  1. Soak rice and dhal separately for 6 hours.
  2. Blend dhal, rice, fenugreek, cooked rice and enough water to obtain a smooth batter. Leave overnight. Before cooking, add water if required, to obtain a consistency similar to that of sponge cake.
  3. Heat a flat pan. Grease with a little oil.
  4. Ladle the batter onto hot pan, rotating it to obtain a thin thosai
  5. Cook for 2-3 minutes, then turn it over to cook the underside
  6. Dish and serve. 
To serve:
Serve it with dhal curry or other curry.
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