Ingredients:
600g rice (cleaned)150g white dhal
1 tablespoon fenugreek
1 tablespoon cooked rice water
oil or ghee
How to cook:
- Soak rice and dhal separately for 6 hours.
- 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.
- Heat a flat pan. Grease with a little oil.
- Ladle the batter onto hot pan, rotating it to obtain a thin thosai
- Cook for 2-3 minutes, then turn it over to cook the underside
- Dish and serve.
To serve:
Serve it with dhal curry or other curry.
