Traditional Thosai
Indulge in the authentic taste of South India with this **Traditional Thosai** recipe, a beloved fermented crepe made from a delightful blend of parboiled rice and urad dal. Perfectly crisp on the outside and soft on the inside, this gluten-free and vegan-friendly delight gets a subtle aromatic lift from fenugreek seeds. The step-by-step process involves soaking, grinding, and fermenting the batter for a wonderfully airy texture and tangy flavor, making it a classic dish in Indian cuisine. Serve your perfectly golden, crispy thosai with creamy coconut chutney, hearty sambar, or any dip of your choice for a wholesome, flavorful meal. Ideal for breakfast, a light dinner, or a savory snack, this easy-to-follow recipe ensures a burst of traditional flavors in every bite. Keywords: Traditional thosai, Indian fermented crepe, gluten-free, vegan, South Indian recipe, crispy thosai, thosai with coconut chutney, thosai batter preparation.
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Recipe Information
Ingredients
- 2 cups Parboiled rice
- 0.5 cup Urad dal (split black gram)
- 0.5 teaspoon Fenugreek seeds
- 1 teaspoon Salt
- 2 cups Water
- 2 tablespoons Oil or ghee
Instructions
Wash the parboiled rice and urad dal separately under running water until the water runs clear.
Soak the parboiled rice and fenugreek seeds in a bowl with enough water to cover them for at least 4 hours.
In another bowl, soak the urad dal similarly for at least 4 hours.
Drain the urad dal and grind it to a smooth paste with a little water in a blender or wet grinder. Transfer it to a large mixing bowl.
Drain the rice and fenugreek seeds, and grind them to a slightly coarse batter with water. Add to the mixing bowl with the urad dal paste.
Mix the rice and urad dal batters well, adding salt, and whisk thoroughly to incorporate air.
Cover the bowl and allow the batter to ferment in a warm place for 8 to 12 hours or until it has doubled in volume and appears bubbly.
After fermentation, gently stir the batter. Adjust the consistency with water to a pourable, yet thick batter.
Heat a non-stick skillet or iron griddle over medium-high heat. Lightly grease it with oil or ghee using a paper towel or brush.
Pour a ladleful of batter onto the center of the skillet and spread it evenly in circular motions to form a thin pancake.
Drizzle a few drops of oil or ghee around the edges and cook until the edges lift easily and the bottom is golden brown and crispy.
Flip the thosai, if desired, to cook the other side for a few seconds, or leave it as is for a crispy one-sided thosai.
Remove from the skillet and serve hot with coconut chutney, sambar, or your choice of accompaniments.
Nutrition Facts
Calories |
1086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2418 mg | 105% | |
| Total Carbohydrate | 164.3 g | 60% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 0.2 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1221 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
