Thosai

Ramuan / Bahan

•50g blackgram dhal (ulundu) with skin
•175g uncooked rice
•75g cooked rice
•1 ½-2 cups water
•1 tsp salt or to taste
•Cooking oil or sesame oil (gingili oil) or ghee

Cara-cara

WASH rice and dhal and soak each separately overnight or for at least 7 to 8 hours. Drain, remove skin from the dhal. Grind rice and dhal together with the cooked rice and water in a blender until smooth. Strain batter through a fine sieve. Add salt and mix well. Leave to ferment for 8 to 10 hours. (Refrigerate if not using it for breakfast.)
Grease an iron griddle lightly with gingili oil. Pour a ladleful of batter onto the centre of the griddle. Spread the batter immediately with the back of the ladle starting from the centre, in a clockwise motion to make a thin pancake.
Cook for about half a minute or until the underside turns slightly brown. Remove thosai from the griddle and repeat till the rest of the batter is used up. Serve thosai with Dhaka chicken curry.
Footnote: Grease the griddle lightly with gingili oil after each thosai is made. Gingili oil is available in Indian grocery shops.