I watched many videos on YouTube to find out the ingredients needed and the method to make them. These videos showed the same amount and type of ingredients and the method. However, this is my first time making them. So, I halved all the ingredients. Using my 24 cm non-stick pan I managed to cook up 12 pieces of thosai.
Ingredients:
- 1.5 cups of uncooked rice
- 0.5 cup of dhal (kacang thosai or urid dhal or ulunthu dhal
- 1 tsp halba / fenugreek
- 0.5 cup cooked rice
- Water as required
- 1/2 tsp salt or to taste
- Cooking oil
Method:
- Add uncooked rice, dhal and halba to a pot. Washed them.
- Soak the ingredients overnight.
- Add cooked rice to the soaked ingredients the next day.
- Add 1/4 of the ingredients to a blender.
- Add enough water to cover these ingredients.
- Blend till the batter is smooth.
- Transfer the batter into a pot.
- Repeat till all the ingredients are blended.
- Add salt to the batter.
- Use your hand to mix the salt into the batter in a circular motion. (This is important for the batter to ferment.)
- Cover the pot and let the batter ferment for at least 10 hours.
- Lightly grease a non-stick pan with a silicon brush or a piece of cloth tied up into a ball.
- Scoop 2 scoops of batter into the pan.
- Use the base of your scoop to swirl the batter in a circular motion making rings on it.
- Cover the pan to cook the crepe.
- When you see bubbles on the surface of the crepe, it means that it is cooked.
- Fold 1/2 of the crepe onto the other half using a spatula.
- Transfer the crepe onto a serving plate.
- Serve with your curry. It can also be eaten with butter and sugar.
