Thosai

Thosai

Savoury pancakes

A slightly thicker take on the Indian fermented dosa. Here they’re paired with Pol Sambol and Pachai Sambal; fill them with Masala Thosai.

• 200g (7oz/1 cup) urid dal (split black gram)
• 400g (14oz/2 cups) uncooked white rice (basmati or patna)
• 2 tsp fenugreek seeds
• 250ml (9 fl oz/generous
• 1 cup) water
• 1 tbsp oil
• 1/4 tsp mustard seeds
• 1/4 medium onion, finely chopped
• 2 fresh curry leaves
• 3 dried red chillies, broken
• 1/4 tsp cumin seeds
• salt

Preparation

1. Wash the urid dal, rice and fenugreek seeds separately and put them in three separate containers. Cover with water and soak for at least 5 hours.
2. When soaked, drain the three containers. Put the urid dal and fenugreek seeds in a blender and liquidise, adding about 80ml of water little by little, until you have a thick, smooth paste. It should be flowing but not runny. Set aside.
3. Repeat the process with the rice, adding the remaining water little by little, until you have a similar thick, smooth paste.
4. Mix both pastes together, stirring well, and season with salt. Leave to ferment at room temperature for about 8 hours, ideally overnight.
5. Make the thosai
6. Heat the oil in a small frying pan (skillet) on a low heat, then add the mustard seeds. Let them cook for a few seconds until they pop, then add the onion and curry leaves and sauté until the onions begin to soften. Then, add the dried chillies and cumin seeds and sauté until the onions are golden brown. Remove from the heat and when it is cool, add it to the thosai batter, stirring it in well.
7. Grease the flat griddle or frying pan with oil using a piece of cloth, and put it on a low to medium heat.
8. Put a ladleful of batter into the middle of the pan and, using the back of the ladle, spread it out from the centre in a circular motion, until the batter makes a circle about 17.5cm (7 inches) in diameter (almost like how you make pancakes). Add a little additional batter to complete the circle if necessary.
9. Keep an eye on the heat and make sure the thosai doesn’t burn on the bottom. Cook for about 3 minutes, then use a spatula to lift the thosai and check the colour on the bottom. When it is golden brown, flip the thosai over and let it cook for another 2 minutes until the other side is also golden.
10. Pile them up and continue cooking. Serve warm when they are all ready. It is best eaten with Sambar, Pol Sambol or Pachai Sambal.

Pol Sambol

Sambar