Life in Wassenaar
One Family's view of the World
By: Muna Mahdzar Fadaaq

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Saturday, 17-Mar-2007 18:41 Email | Share | Bookmark

For dinner, I decided to go vegetarian, since, my daughter is at Anna's (her best friend) for sleepover.
I have learnt to make my very own thosai. I omitted fenugreek out of the original thosai recipe because the hubby didn't like the after taste it gives.
As an accompaniment, I love to have it with fresh coconut chutney and dhal curry.


2 cups uncooked rice
½ cup urad dhal (black gram dhal)
a handful fenugreek
a handful cooked rice

Soak uncooked rice, urad dhal and fenugreek for about 4 hours or more.
Grind the above with cooked rice and water until smooth.
Add salt and mix well.
Leave the batter to ferment overnight. In cold climate, it can also be kept in a warm place like in the oven or on top of the heater.
When the mixture has doubled in size, it is ready to be used. It should be of a thick pouring consistency. If too thick, add a little water.
Grease an iron griddle lightly with gingerly oil. Pour a ladleful of batter onto the centre. Spread the batter immediately with the back of the ladle starting from the centre, in a clockwise motion to make a thin pancake.
Cook for about half a minute or until the underside turns slightly brown. Remove thosai from the griddle and repeat till the rest of the batter is used up.

An alternative spicy thosai
Prepare the batter in the same way.
Heat ghee or oil in a small saucepan.
When hot, fry some mustard seeds until they pop.
Add chopped onion, chili and curry leaves and continue frying until they are golden brown.
Stir this into the batter.

Fresh Coconut Chutney

1/2 coconut grated
1 tsp mustard seeds
1 tbsp urad daal (yellow lentil)
2 dry red chillies
5-6 curry leaves
Salt to taste
2 tbsps oil

Grind the coconut into a fine paste in the food processor.
In a small pan, heat the oil and when hot add the mustard seeds, curry laves, dry red chillies and urad daal.
Fry till the red chillies turn dark in color.
Remove from the fire and add to the coconut paste. Add salt to taste and serve.

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