Prakash K. Sivanathan, Niranjala M. Ellawala

Thosai

Name: Thosai
Yield: Makes 12
Cuisine: Indian
Ingredients: 2 fresh curry leaves; 3 dried red chillies, broken; ¼ tsp cumin seeds; salt; ¼ medium onion, finely chopped; ¼ tsp mustard seeds; 1 tbsp oil; 250 ml (9 fl oz/generous 1 cup) water; 2 tsp fenugreek seeds; 400 g (14 oz/2 cups) uncooked white rice (basmati or patna); 400 g (14 oz/2 cups) uncooked white rice (basmati or patna); 400 g (14 oz/2 cups) uncooked white rice (basmati or patna); 200 g (7 oz/1 cup) urid dal (split black gram); 200 g (7 oz/1 cup) urid dal (split black gram)

Preparation info

Makes
12

Difficulty
Easy

Appears in

Sri Lanka

By Prakash K. Sivanathan and Niranjala M. Ellawala

Published 2017

About

Ingredients

200 g (7 oz/1 cup) urid dal (split black gram)
400

Asia
India
Sri Lanka
Breakfast
Gluten-free
Vegan

Method

Preparation

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.

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 run