Thosai (2)

Thosai (2)

Rice pancakes

By
From
The Complete Asian Cookbook
Makes
10
Photographer
Alan Benson

Ingredients

Quantity Ingredient
240g rice flour
225g plain flour
2 tablespoons plain yoghurt
1 teaspoon salt, or to taste
ghee or oil, for cooking

Method

  1. Sift the rice and plain flours into a bowl. Combine the yoghurt, salt and 625 ml water in a separate bowl, then add to the flour and beat with a wooden spoon to make a thick, smooth batter. Set aside in a warm place overnight, or until mixture ferments.
  2. Heat a little ghee in a heavy-based frying pan over low heat. Pour in just enough batter to cover the base of the pan and cook each thosai 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 hot with dry vegetable dishes, fresh chutneys and sambals.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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