Description
| Ingredients | |
|---|---|
| 1 cup | Black gram (ulundu) |
| 1 cup | Wheat flour / atta flour |
| 1 T | Fenugreek seeds (venthayam) |
| 1½ cup | Water |
| Salt for taste |
Instructions
Soak black gram and fenugreek seeds separately in enough water overnight or for at least 6 to 7 hours. Later in the morning drain the water black gram & fenugreek seeds and grind it.It should be soft. Mix the flour and salt. Now heat a round cast iron griddle pan or non stick Thawa , until a few drops of water dropped on it sizzles. Rub the pan with a cloth dipped in oil or a plain big onion (Cut it into two halves n used it). Take a scoop of the batter and pour that in the center and quickly move the batter in circular motion – moving away gradually from the center. Add a tsp of gingelly oil or ghee to it and once it turns light brown, flip it to the other side using a flat laddle with sharp edges and let stay for few seconds and then flip back and take it out. And that’s it, you have made a yummy thosai immediately grinding black gram.
Notes
You can steam and use the flour too.
If its split urad dal (Ulutham paruppu) then use 1/2 a cup of it.
If its winter season just soak the black gram and fenugreek seeds in a hot box.
If you perfer to make the thosai the other day then you can keep the batter in a hot box in winter seasons
Indian Grinders are good to grind black grams as they are specially made for our usage.However, you can use other grinders too. Just mixing the batter often with a wooden spoon to make it grind evenly.
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