Thursday, April 29, 2010

Thosai


Thosai or Dosa is definitely one of our favourite Indian cuisine.

What is Thosai? It is an Indian crepe or pancake-like made from rice and lentils. A typical South Indian cuisine... most probably Kerala. Thosai can be eaten for breakfast or dinner or in Malaysia... you can get Thosai anytime of the day from Indian restaurants.

I have known Uma since 1990. And since then... almost every Deepavali or Diwali, she would invite us to her house ...  Mr H and I  would feast on the good food cooked by her late mom... and thosai served with mutton curry... would be one of many delicious festival food...
I had my first lesson in thosai making... when we visited Uma and her family in Queenstown, in 2007... she taught me how to make thosai.... the art of spreading batter over hot gridle...  Fantastic... I can make my own thosai... May not be as good ... but better than nothing... 
Next ~ to learn how to cook her wonderful curry.... :) maybe next trip to Canberra where she now resides...

  • 1 cup of urud dhal
  • 2 cups of long grain rice (uncooked)
  • salt
Washed and soaked urud dhal and rice grains separately, overnight. With just enough water (to move the blades), blend (separately) until smooth. Mix well and add more water (if needs be) to have a smooth batter...Leave to ferment overnight... possible longer on cooler days. The batter should be slightly 'sourish' in taste and smell.

Note: to expedite the process of fermentation, one could add about 1 teaspoon of yeast.

Heat up a gridle... oil it... ladle the mixture onto the hot surface. Using the back of the ladle.... moving in circular motion...to spread and thin the thosai...Thosai is ready when the top surface 'bubble up' and turns colour. Serve immediately with lentils or beef curry or mutton curry.

2 comments:

  1. For too long I havent had thosai! I want to make this!

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  2. leemei,
    I miss mamak stall thosai serve with coconut chutney... yum...

    ReplyDelete