86min 4 ppl
Thosai
48 minutes
4 people
Medium31–60 min or 7–12 steps
48 min · 9 steps
Medium: 31–60 min or 7–12 steps
240 kcalper person
Protein 7g
Carbs 45g
Fats 4g
About this dish
A naturally fermented rice and lentil batter, ground smooth and spread thin across a hot griddle until it turns lacy, golden and crisp at the edges — a Singaporean-Indian breakfast staple.
Allergy Info
None
Diet Info
Vegan
Ingredients
Dried Goods
- Idli Rice300 g
- Urad Dalsplit, skinned100 g
- Waterdivided, plus extra for soaking500 ml
Spices & Seasonings
- Fenugreek Seeds1 tsp
- Fine sea salt1.5 tsp
Oils & Condiments
- Vegetable Oilfor cooking4 tbsp
Utensils
- Blender
- Mixing bowl
- Griddle pan
- Ladle
Method
1
Rinse the rice, urad dal and fenugreek seeds together, cover generously with fresh water and leave to soak for 6 hours.
Approx. 5 minutes
2
Drain the soaked rice and dal, then blend in batches with the 500 ml of water until you have a smooth, pourable batter.
Approx. 15 minutes
3
Pour the batter into a large bowl, stir in the salt, cover loosely and leave in a warm spot to ferment for 10 to 12 hours, until risen and bubbly.
Approx. 5 minutes
4
Stir the fermented batter well to knock it back to a pourable consistency, thinning with a splash of water if it has thickened.
Approx. 3 minutes
5
Heat a griddle pan over medium-high heat and wipe it with a little vegetable oil.
Approx. 2 minutes
6
Ladle a portion of batter onto the centre of the griddle and spread it outward in a thin spiral with the back of the ladle.
Approx. 2 minutes
7
Drizzle a little oil around the edges and cook for 2 to 3 minutes, until the underside is golden and lacy and the edges lift easily.
Approx. 3 minutes
8
Fold the thosai in half or roll it up, then lift onto a plate.
Approx. 1 minute
9
Repeat with the remaining batter, wiping the griddle with a little oil before each one, to make 4 large thosai.
Approx. 12 minutes
