Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
250 g Black gram
1/4 ts Fenugreek
2 5 g onion
1 Fresh chilli
100 g Rice flour
250 g Parboiled rice
1 t Salt
-pinch turmeric
50 ml Oil
-sprig curry leaves
1 t Cumin
Soak the black gram and tenugreek in water until soft.
Chop the onion and chilli. Drain the gram and
fenugreek and liquidise with the rice flour, rice and
sufficient water to make a batter. Add the salt and
turmeric. Heat 25 ml oil and fry onion, chilli, curry
leaves and cumin, then add to the batter. Reheat the
pan, add a little oil and pour in batter to make a
thin pancake. When little holes appear on the thosai
turn it over and cook on the other side for a minute
or two. Repeat process until all the batter is used
up. From "A taste of Sri Lanka" by Indra Jayasekera,
ISBN #962 224 010 0
