Thosai (1)

Thosai (1)

South Indian pancakes

By
From
The Complete Asian Cookbook
Makes
10-12
Photographer
Alan Benson

Ingredients

Quantity Ingredient
200g long-grain rice
110g urad dhal
1 1/2 teaspoons dried yeast
1 teaspoon sugar
1 1/2 teaspoons salt
2 teaspoons ghee or oil, plus extra for cooking
1/4 teaspoon mustard seeds
1 small onion, finely chopped
1 fresh green chilli, seeded and finely chopped

Method

  1. Wash the rice and dhal well, then soak each separately in a bowl of cold water for at least 8 hours or overnight. Drain well. Put the rice in a food processor with just enough water to facilitate blending. Strain through a fine sieve and set aside. Remove the skins if you are using unhusked dhal, then place in a food processor or blender, adding just enough water to make a very smooth batter. Combine the ground rice and dhal and mix well.
  2. Sprinkle the yeast into a bowl with 125 ml warm water and leave for 5 minutes to soften. Stir to dissolve, then add the sugar and salt, mixing well. Add this to the ground rice and dhal, mix well and set aside in a warm place until the mixture doubles in size.
  3. Heat the ghee in a small saucepan over low heat. Add the mustard seeds and cook them until they start to pop. Add the onion and chilli and continue cooking, stirring occasionally, until the onions are golden brown. Remove from the heat, allow to cool, then stir into the rice mixture — it should now be of a thick pouring consistency; add a little water or coconut milk if you need to thin it out a little.
  4. Heat a little extra ghee in a pancake pan or heavy-based frying pan over low heat. Pour in just enough batter to cover the base of the pan and cook each pancake until golden brown on the bottom, then turn and cook the other side until golden. Remove to a plate and keep warm while cooking the remainder. Serve the pancakes with fresh chutneys and potato bhaji.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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