Tosai
🧾 Ingredients (serves 4)
For the batter:
• 1 cup parboiled rice
• ¼ cup urad dal (split black gram)
• 2 tbsp cooked rice
• ½ tsp fenugreek seeds
• Water (for soaking and grinding)
• Salt to taste
• Oil or ghee (for cooking)
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Method
1. Soak & grind:
• Rinse rice, urad dal, and fenugreek seeds.
• Soak together in water for 4–6 hours.
• Grind with cooked rice into a smooth batter, adding water as needed.
• Add salt and mix well.
2. Ferment:
• Cover and let the batter ferment overnight (8–12 hours) in a warm place.
• Batter should rise and become airy.
3. Cook:
• Heat a non-stick or cast iron pan.
• Pour a ladle of batter in the center and spread outward in a circular motion.
• Drizzle oil or ghee around edges.
• Cook until golden and crisp.
• Fold and serve hot.
💡 Tips
• Fermentation matters: Warm climate helps. In cooler areas, place batter in oven with light on.
• Pan prep: For cast iron, rub with onion or oil before each dosa to prevent sticking.
• Salt timing: Add salt after fermentation if your climate is very warm to avoid over-fermenting.
• Batter texture: Should be pourable but not watery — like pancake batter.
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