Thosai

                           


 A reference to Thosai occurs in the Tamil Sangam Literature from around 6th century AD. Edward Farnworth mentions the first reference to Thosai in Tamil Sangam literature in the sixth century A.D.


Rice is ground finely to form a batter. Rice can be uncooked or parboiled. The mixture of Ulunthu உளுந்து (black lentils) and rice can be replaced with highly refined wheat flour to make a maida dosa or semolina for a rava dosa.

A thin layer of the batter is then ladled onto a hot tava (griddle) greased with oil or ghee (clarified butter). It is spread out evenly with the base of a ladle or bowl to form a pancake. It is flipped to heat both crusts and removed from the griddle when the crust becomes dry. Dosa are served hot, either folded in half or rolled like a wrap.





Ingredients:

• 3 cup rice (Arisi அரிசி ) 
• 1 cup split black gram lentil (Ulunthu உளுந்து ) 
• 1 tsp salt (Uppu உப்பு ) 
• 1 tsp fenugreek seeds (Venthayam வெந்தயம்) 
• oil as required (Ennei எண்ணெய் 

Method

• Soak rice, Ulunthu and Venthayam for 6 hours. 
• Then grind them to a fine thin batter by adding little water. 
• Add salt to it and leave it covered for 12 hours for fermentation. 
• Now heat a non stick tawa and spread 1 tbsp of the batter on the whole of the pan. 
• Grease all the corners and then cook it on the other side also. 
• Put little water on the tawa and wipe it with a clean cloth before making each dosa. 
• Serve them hot with hot sambhar and chutney.