Fermented pancakes

Fermented pancakes

Thosai dosa

By
From
S is for Sri Lankan
Serves
4
Photographer
Kim Lightbody

Ingredients

Quantity Ingredient
400g american long-grain rice, rinsed
200g white urad dhal lentils, washed
1/2 teaspoon fenugreek seeds
1 tablespoon vegetable oil

Method

  1. Place the rice and lentils in separate bowls, with a pinch of fenugreek seeds in each. Cover generously with cold water, then leave to soak for 8 hours, or overnight.
  2. Drain the water from the lentils and place in a food processor or blender along with 250ml water. Blitz until completely smooth, then transfer to a bowl.
  3. Place half the soaked rice in the food processor or blender along with 50ml water and blend until it is very smooth, then add to the blitzed dhal. Repeat with the remaining rice and a further 50ml water. Combine the two mixtures together, along with a further 150ml water until a thick batter forms.
  4. Cover the batter with clingfilm and leave to ferment in a warm place overnight, or until bubbly on top and doubled in size.
  5. Once the batter has fermented, it’s ready to use. You can keep the batter in the fridge, covered, until you are ready to cook, and up to 3 days afterwards.
  6. To cook the thosai, heat 1 teaspoon of the oil in a heavy-based frying pan on a medium heat, then pour half a ladleful of batter into the centre. Very quickly, use the base of the ladle to smooth out the batter into a large circle using circular motions, as thinly as you can. Increase the heat and cook for 1 minute on each side until crispy. Repeat with the remaining batter until the pancakes are all cooked. They are best eaten straight out of the pan. Serve with sambhar.
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