Sri Lanka Thosai Black Gram & Rice Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
---------> source <---------,
"A taste of Sri Lanka",
By Indra Jayasekera,
THOSAI
250 gram: Black gram,
1/4 tsp: Fenugreek,
25 gram: Onion,
1: Chile, fresh
100 gram: Flour, Rice
250 gram: Rice, parboiled
1 tsp: Salt,
pn Turmeric,
50 milliliter: Oil,
Curry leaf sprigs,
1 tsp: Cumin,
Directions:
===========================> Directions <========================
Soak the black gram and fenugreek in water until soft. Chop the onion
and chile. Drain the gram and fenugreek and liquidize with the rice
flour, rice and sufficient water to make a batter. Add the salt and
turmeric. Heat 25 ml oil and fry onion, chile, 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.
ISBN #962 224 010 0
Source from luhu.jp
Soak the black gram and fenugreek in water until soft. Chop the onion
and chile. Drain the gram and fenugreek and liquidize with the rice
flour, rice and sufficient water to make a batter. Add the salt and
turmeric. Heat 25 ml oil and fry onion, chile, 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.
ISBN #962 224 010 0
Source from luhu.jp