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thosai indian pancake

Thosai/Dosa (Indian Rice Lentil Pancake)

Kristin Tan
Thosai (or dosa) is a fermented Indian pancake made from rice and lentils. It's a healthy and nutritious meal typically eaten for breakfast.
5 from 1 vote
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Prep Time 5 hrs
Cook Time 20 mins
Fermentation Time 12 hrs
Course Breakfast, Main Course
Cuisine Asian, Indian, Malaysian
Servings 3 people

Ingredients
  

  • ½ cup rice
  • ¼ cup skinned white whole lentils (urad dal)
  • ½ tsp fenugreek seeds
  • ½ + ⅓ cup water
  • 1 tbsp cooked rice
  • ½ tsp salt

To serve

  • dhal
  • coconut chutney
  • curry

Instructions
 

  • 4PM, soak ingredients: In a large bowl, combine rice, lentils and fenugreek seeds. Rinse and drain a few times, then soak in water for 4 hours.
  • 8PM, make batter: Drain, then blend with ½ cup of water until the mixture is relatively smooth and thick. It's okay if there are tiny grains. Pour out into a bowl, then mix with your hand for 2 minutes (this helps the fermentation process). Cover with a lid and let ferment in a warm place overnight.
  • 8AM, prepare batter: The next day, the mixture should be foamy and have many air bubbles throughout. With a ladle, gently mix in another ⅓ cup of water and salt. The batter should be pourable but still thicker than water.
  • Cook thosai: Heat a non-stick pan over medium heat. Once it is hot, spread an even layer of oil. Using a ladle, pour some batter in the middle of the pan (the amount will vary based on the size of your pan, but start with lesser batter). Starting from the center, gently use the back of the ladle to spread the batter out in a swirling motion. Drizzle a bit of oil over the edges. Cook for 3-4 minutes until the bottom is golden brown.
  • Serve immediately with dhal, coconut chutney and curry. Enjoy!

Notes

  • The texture of the batter will feel a bit gritty, because of the grains of rice. This is perfectly normal.
  • Adding a bit of cooked rice to the batter improves the texture, but it's optional.
  • Add salt before cooking, as it will hinder the fermentation process.
  • It's possible to over-ferment the batter. In a warm environment, ferment it for maximum 12 hours.
  • If you don't have the kind of large pan they use to make thosai, use a good non-stick pan.
  • If the pan is too hot, the batter won't spread evenly so adjust the heat while cooking.
Save leftover batter in the fridge for up to 5 days.
Keyword 10 ingredients or less, breakfast, fenugreek, gluten-free, healthy, indian, lentils, pancake, rice, savoury
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