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Sunday, May 22, 2016

Home Made Thosai

The last time I ate thosai, I had diarrhoea for 5 days. I haven't dared to eat thosai since then. The traditional recipe is made of millet and rice flour but in the kopi tiams, thosai and roti prata are grilled on the same pan. The microscopic bits of gluten left on the pan get onto the thosai and then a celiac who eats it, gets sick.

I REALLY love thosai. Out of necessity, I had to learn to make it at home. This recipe makes 2 thosai. I was a bit unsure if it would turn out well so I made a very small quantity.

Soak 2 tablespoons of urad dhal (black millet without the husk) + 2 tablespoons of COOKED Jasmine white rice in one bowl for 8 hours. In a separate bowl, soak 3 tablespoons of rice flour + 1 table spoon of glutinous rice flour for 8 hours. Use filtered water without chlorine. I actually use kefir water to help the fermentation along.

After 8 hours, blend the millet + cooked rice mixture into a smooth paste. I used the handheld blender from Bosch because my quantities are so small. Leave to ferment overnight. Since fermentation is required, please do not use chlorinated tap water. You can use high quality mineral water (not the cheap stuff, which is usually a neighbouring country's tap water). 

The next morning, oil a crêpe pan. Add water to your fermented millet + rice blend to get a liquid consistency. Spread on the pan. You may want to watch some Youtube videos to see how they spread the mixture onto the pan. Remember to use a very low fire. This has to be cooked low and slow.

Flip it over and cook a little more.

Serve on a cheese board with the accompaniments. I have mushroom masala and butter chicken in the picture. Thosai is South Indian and the 2 masalas are North Indian. I hope no one is going to bash me for pairing what should not be paired together. I now need to figure out how to make coconut chutney to get a more authentic experience.

1 comment:

Malar said...

Wow! Look like the thosai have turn out so well!