Thosai

Ingredients

I cup uncooked rice

1/2 urad dhal (blackgram dhal)

1 1/2 teaspoon dried yeast

1/2 cup warm water

1 teaspoon sugar

1 1/2 teaspoons salt

2 teaspoons vegetable oil

1/4 teaspoon mustard seeds

1 small onion, finely chopped

1 fresh green chilli, finely chopped

Method

1. Wash rice and dhal and soak each separately in cold water overnight or at least 8 hours

2. Drain and grind rice in a blender. Add sufficient water to aid blending

3. Strain though a fine sieve

4. Unhusk dhal and drain

5. Grind in blender with a little water

6. When dhal has been ground to a smooth paste, add rice and mix well

7. Sprinkle yeast over warm water

8. Leave for 5 minutes to soften

9. Stir to dissolve

10. Add sugar and salt

11. Stir into ground rice and dhal

12. Leave for one hour in a warm place and the mixture would rise and double in bulk.

13. Heat oil in a small saucepan and fry mustard

14. Add chopped onion and chilli and continue frying

15. Stir occasionally, until onions are golden brown.

16. Allow to cool and then stir into batter

N.B. Batter should be of a thick pouring consistency. If not, add a little water or coconut milk

17. Heat a pancake pan or a heavy frying pan.

18. Grease base with a little oil

19. Pour in just enough batter to cover base of pan

20. Cook until golden brown

21. Turn and cook the other side

22. Serve with fresh chutney and fried potatoes