Thosai Recipe (South Indian Pancakes)

Thosai Recipe (South Indian Pancakes)
Ingredients : Makes 10-12
1 cup 1/2 cup 1 1/2 teaspoons 1/2 cup 1 teaspoon 1 1/2 teaspoons 2 teaspoons 1/4 teaspoon 1 1	Uncooked rice Blackgram dhal (urad dhal) Dried yeast Warm water Sugar Salt Ghee or oil Mustard seeds Small onion, finely chopped Fresh green chili, finely chopped
Method : Wash rice and dhal. Soak each separately in cold water overnight or at least 8 hours. Drain and grind rice in a blender, adding just enough water to facilitate blending. Strain through a fine sieve. Remove black skins if you are using un-husked dhal, and drain. Grind in blender, adding fresh water. When dhal has been ground to a very smooth batter, add it to the rice and mix well. Sprinkle yeast over warm water and leave for 5 minutes to soften. Stir to dissolve, add sugar and salt, then stir into ground rice and dhal. Leave for 1 hour in a warm place, and mixture will rise and double in bulk. Heat ghee or oil in a small saucepan and fry the mustard seeds until they pop. Add chopped onion and chili and continue frying, stirring occasionally, until onions are golden brown. Allow to cool, then stir into batter. Batter should be of a thick pouring consistency. If too thick, add a little water or coconut milk. Heat a pancake pan or heavy frying pan and grease base with very little ghee or oil. Pour in just enough batter to cover base of pan. Pancakes should be about the size of a small plate. Cook until golden brown on underside, turn and cook other side. Serve with fresh chutneys and potato bhaji.