Ingredients : Makes 10-12
cup uncooked rice
1/2 cup blackgram dhal
1/2 teaspoons dried yeast
1/2 cup warm water
1/2 teaspoons salt
1/4 teaspoon mustard seeds
small onion, chopped finely
fresh green chili, chopped finely
Wash the blackgram dhal and rice before
soaking them separately in cold water overnight. Drain and use a food
processor to grind the rice, adding just enough water for the blending.
Use a fine sieve to strain.
For the blackgram dhal, remove any black
skins if you are using unhusked dhal and drain. Use a food processor to
grind. Add fresh water if necessary. When the dhal has been ground to a
very smooth paste, add it to the rice and mix well. Fill a bowl with
warm water and sprinkle the yeast over it. Leave to soften in 5 minutes.
Stir to dissolve. Add the salt and sugar, then stir the mixture into the
ground rice and dhal. Set aside for an hour in a warm location. The
mixture will rise and double in quantity.
Heat a small saucepan with the ghee and
fry the mustard seeds until they start to pop. Add chopped chili and
onion and continue frying. Stir occasionally until the onions are soft
and golden brown. All to cool before stirring into the batter. The
batter should be of a thick pouring consistency. Add a little coconut
milk if the batter is too thick.
Heat a pancake pan and grease the base
with a very thin layer of ghee. Pour in just enough batter to cover the
base of the pan, which should be about the size of a small plate. Cook
until the color turns golden rbown on the underside, cook on both sides.
Serve thosai with potato bhaji and fresh chutneys.