| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Greek |
Main dish |
1 |
Servings |
INGREDIENTS
| 250 |
g |
Black gram |
| 1/4 |
ts |
Fenugreek |
| 2 |
|
5 g onion |
| 1 |
|
Fresh chilli |
| 100 |
g |
Rice flour |
| 250 |
g |
Parboiled rice |
| 1 |
ts |
Salt pinch turmeric |
| 50 |
ml |
Oil sprig curry leaves |
| 1 |
ts |
Cumin |
INSTRUCTIONS
Soak the black gram and tenugreek in water until soft. Chop the onion and
chilli. Drain the gram and fenugreek and liquidise with the rice flour,
rice and sufficient water to make a batter. Add the salt and turmeric. Heat
25 ml oil and fry onion, chilli, 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. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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