In India, this thin pancake
made of rice and black gram flour is referred to as dosa.
'Thosai' is the Jaffna Tamil vernacular for it. It is
commonly a breakfast dish but is often eaten as part of an
evening meal as well. While gingelly oil is traditionally
used to coat the skillet to fry the thosai, ghee is also
used, though frowned upon by nutrition-conscious cooks.
1/2 cup parboiled rice (white)
1/2 cup long grain rice
1 cup black gram (urad dal), split and skinned
1 tsp fenugreek seeds
1. Mix the two types of rice
together and soak for at least 4 hours.
2. Soak black gram and fenugreek seeds, for at least 4
3. Grind all together till fine.
4. Allow to ferment overnight (or over a heater in cool
5. Add salt. Stir thoroughly. Add water as required to make
consistency right for frying on a skillet.
6. Heat a skillet or a non-stick pan. Grease with the
gingelly oil or ghee.
7. Use a ladle to pour mixture
onto the heated skillet or pan and spread with the ladle to
form a circular pancake.
8. When bubbles form, flip it on to the other side to cook
the thosai evenly.
9. Remove and serve hot.
10. Grease pan lightly again before making the next thosai.
Ghee Thosai: After the
thosai has been spread on the skillet, dribble ghee round
the edges and a little all over the thosai, before turning
it over. This forms a crisper, richer Ghee Thosai (called a
Egg Thosai: An egg can be
broken on to the thosai directly. Allow to firm and flip
half the thosai on to the other half (omelette style).
- Masala Thosai
Rice flour dosa mixture (as above)
Spicy dry potato
4 potatoes, boiled, peeled and cubed
1 dessertspoon oil
1/4 tsp fenugreek seeds
1 medium-sized onion, chopped
6-8 curry leaves cut fine I green chilli, chopped
1 dessertspoon curry powder
1/2 tsp salt
1/4 cup water
*A combination of chilli powder, coriander powder, cumin
seed powder and turmeric. Can be bought in most groceries.
1. Heat oil in a pan. Add
2. As soon as they turn golden add the chopped onion,
curry leaves and green chilli. Cook till soft.
3. Add cubed potatoes, curry powder and salt.
4. Add water and mix thoroughly. Cook for about two minutes,
turning constantly to prevent burning.
5. Remove and allow to cool a little.
6. Heat a skillet and make a thosai. When one side is
cooked, place 2 dessertspoons of potato curry across the
centre of the thosai. Fold the two sides of the thosai over
the curry along the center.
7. Dish on to a plate and
Semolina Dosa - Ravai Thosai
1 cup long grain rice, soaked and ground fine
1 cup plain flour (wheat)
1 cup semolina
2 cups buttermilk or
2 cups thin coconut milk (I cup water mixed with 1 cup thick
I tsp salt
2 tsp oil
1/2 tsp mustard seeds 1/2 tsp chopped ginger
6-8 curry leaves, chopped fine
5 green chillies, sliced fine
1 onion, chopped
1. Mix ground rice, plain
flour and semolina.
2. Add buttermilk (or coconut milk) and salt.
3. Leave to ferment for about an hour.
4. Heat oil and temper mustard seeds, ginger and curry
5. Add to the batter.
6. Add chopped green chillies and onion and water if
necessary. The mixture should be thin enough to form a light
7. Heat a skillet. Stir the batter and make the thosai on
the heated skillet.
8. When cooked fold in two and
remove from skillet.
Flour Dosa - Aatamaa Thosai
2 cups wholemeal flour
(aata/wheat flour) or 2 cups plain flour
1/4 tsp baking powder
1/4 tsp salt
21/4 cups water
1. Mix all ingredients
together. Leave to ferment for about half an hour.
2. Make the thosai on a greased, heated griddle. Perforate
lightly with the edge of the spoon.
3. Dribble a little
ghee on the thosai. Flip over to cook on the other side.
4. Remove when well cooked.