1 cup ullunthe (black gram that has its skin removed)
2 cups uncooked rice
1/4 tsp fenugreek
3 tbsp rice, cooked
water as required
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 be 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 greese 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.