Indian Thosai

Thosai is a crispy indian pancake and normally eaten with dhall and chutney. It's make from lighly fermented rice flour. Not only famous at india, now around the asia like singapore, malaysia also can find this thosai.

Ingredients : 

• 1 cup fresh rice
• 1/2 cup blackgram dhal
• 1 1/2 tsp dry yeast
• 1/2 cup warm water
• 1 tsp. sugar
• 1 1/2 tsp salt
• 2 tsp ghee
• 1/4 tsp. mustard seeds
• 1 little red onion, sliced finely
• 1 clean green chilli, sliced finely

Method :

Wash the blackgram dhal and grain before immersing them independently in cold water instantaneously. Pressure and use a blender to smash the grain, including just enough water for the mixing. Use a fine filter to strain.

For the blackgram dhal, eliminate any black themes if you are using unhusked dhal and stress. Use a blender to smash. Add water if necessary. When the dhal has been floor to a very sleek insert, add it to the grain and mix well. Complete a dish with water and spread the candida over it. Leave to ease in 5 minutes. Mix to melt. Add the sodium and glucose, then stir the combination into the floor grain and dhal. Set aside for an hour in a heated location. The combination will rise and double in quantity.

Heat a little soup pot with the ghee and fry the mustard seed products until they start to pop. Add sliced soup and red onion and continue cooking. Mix sometimes until the vegetables are soft and fantastic darkish. All to cool before mixing into the combination. The combination should be of a dense serving reliability. Add a little grape dairy if the combination is too dense.

Heat a hot cake pan and oil the platform with a very slim part of ghee. Add in just enough combination to cover the platform of the pan, which should be about the size of a little dish. Prepare until the color turns fantastic rbown on the bottom, cook on both sides. Serve thosai with spud bhaji and clean chutneys.

This ingredients enough for 10-12 makes thosai. It's perfect meal for vegetarian.