- In a vessel, soak the black gram for about 7 - 8 hours.
- In another vessel, do the same with rice and fenugreek.
- After 8 hours, wash the lentils and rice separately and keep the last rinse of water for blending the gram and rice. Now, add the cooked rice to the uncooked soaked rice.
- To blend, you can opt to mix both the grams and rice and blend in batches or blend them separately.
- When adding water for blending, be cautious as the batter should maintain thick.
- Keep it overnight and the next day. Then your fermented batter is ready. Note: The batter can keep for 2 days in the fridge.
- If you are preparing thosai for dinner, then soak it before going to bed and blend it the following morning and the batter will be ready by evening.
- To prepare the thosai, heat a non-stick pan and grease it with oil. Spoon out a large tablespoon of batter to the middle of the pan.
- Using the back of the spoon, spiral the mixture out to the edge of the pan. Cook it on medium heat.
- Drizzle a little oil around the thosai.
- When it is cooked, flip it over to the other side, drizzle a little oil and cook till done.
- Now fold it and serve with sambar or chutney.
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