Thosai / தோசை
Thosai is another option for dinner! om fermented lentils, rice, and all purpose flour. It’s typically eaten with sambar and sambol. The same batter can be made kuli paniyaram.
Thosai
Equipment
- Wet Grinder
Ingredients
- 1 cup Split Black Gram/Ulutham Paruppu (உளுத்தம் பருப்பு)
- ¼ cup Cooked Rice (சோறு)
- 1 pinch Turmeric (மஞ்சள் தூள்)
- 2 slices Red Onion (வெங்காயம்)
- 2 tsp Grated Coconut (தேங்காய் பூ)
- Water (தண்ணீர்)
- ½ tsp Salt (உப்பு)
- 2 cups Steamed All Purpose Flour (அவித்த கோதுமை மா)
- ½ Medium Red Onion (வெங்காயம்)
- 5 Dried Red Chili Pepper (செத்தல் மிளகாய்)
- 6 Curry Leaves (கறிவேப்பிலை)
- 1 pinch Baking Soda Optional
- 1 pinch Fennel Seeds (பெருஞ்சீரகம்)
- 1 pinch Mustard Seeds (கடுகு)
Instructions
- Wash the ulutham paruppu a few times with water and then soak the paruppu in a bowl of water. The water should cover the paruppu by about ½ inch. Let soak for 5 hour
- Rinse the paruppu again. Add the cooked rice, grated coconut, and 2 slices of onion to the paruppu. Add water and grind to get a smooth batter.
- Transfer the batter into a container. Add 2 cups of flour, mix, and let ferment for 8-10 hours.
- After fermentation, add turmeric and salt and mix. Add more turmeric if a darker color is desired. If the batter did not rise well from the fermentation, mix baking powder in 1 tsp of water and add to batter.
- Dice onions, red chili peppers, and curry leaves. Then cook them on a pan with oil, fennel seeds, and mustard seeds until the onions turn a golden color.
- Once the onion mixture has cooled, add it to the thosai batter and mix well.
- To cook the thosai, add a scoop of the batter to the center of an oiled pan and make a circular shape.