Thosai

Ingredients :
50g blackgram dhal (ulunthu) with skin
175g uncooked rice
75g cooked rice
1 1/2-2 cups water
1 tsp salt or to taste

1 tsp fenugreek (venthayam)

1 tsp yis
Cooking oil or sesame oil or ghee

Method :

1) Wash rice and dhal and soak each separately overnight or for at least seven to eight hours.

2) Drain, remove skin from the dhal. Grind rice and dhal together with the cooked rice and

water in a blender until smooth.

3) Add salt and yis. Mix well. Leave to ferment for 8 to 10 hours.

4) Grease an iron griddle lightly with oil (cooking oil/sesame oil/ghee).
5) 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.

6) Cook for about half a minute or until the underside turns slightly brown.

7) Remove thosai from the griddle and repeat till the rest of the batter is used up.

8) Serve thosai with chicken curry.