Thosai with Green Chilli Chutney
Thosai is sort of an Indian pancake or crepe made from rice and black lentils, also known as Urud dhall.
It takes a pretty long time to prepare the batter because you need to soak the grains for at least 8 hours and then grind it to a smooth batter and then leave it further to ferment overnight... phew.
These days there are some pretty good instant thosai mix which you can purchase easily from any marts or Asian stores. A smarter choice would of course be that you head to a nearest Indian restaurant and order yourself a thosai and move on.
I sometimes like to make my life a little bit difficult...this is one way.
We love having thosai for breakfast...it's kinda once in a blue moon breakfast, so the anticipation works out well to enjoy to the full.
Normally I would make some ghee thosai since my boys and husband love it or else the plain tosai with some lentil curry and green chili chutney to go with it. Or if you fancy some chicken curry.
Given the rundown, this is strictly for those who really want to have a go. I would still suggest you go to the restaurant and have yours there. Seriously!
OK, you would need:
1 cup urud dhall
3 cups rice
1 tsp fenugreek seeds
1/2 tsp salt
Soak the urud dhall, the rice and the fenugreek together in a bowl for about 8 hours, with the water fully covering the dhall and seeds.
Remove the water completely.
Grind the soaked mix to a smooth paste. Add very little water while grinding, or avoid it if possible. Pour the batter in a large pot, as the fermentation process begins, the batter may expand or foam up right to the top and overflow.
The next morning, stir the batter down and add salt to this batter. Batter should have a pouring consistency, you may add little water if required.
Heat the griddle and grease it before pouring the mixture.
Pour a ladle full at the center of the pan and use the ladle to spread the batter quickly.
When
the edges start browning, you may drizzle some ghee over it and some
sugar (this step is only if you wish to make ghee thosai, else omit this
part) 
Let it cook for around 1 min.
Then, pick the edges off one side with the flipper and fold it over the other side. Gently carry it to your plate. Serve hot.
Green Chilli Chutney
A
1/2 c Grated coconut
½ inch piece Ginger
2 Green chilli
5tbs roasted urad dhall
Few Coriander leaves (optional)
Salt
2 Small onion
B
Mustard seeds – ½ tbs
Curry leaves – 5 to 6
Oil – 1½ tbs
Grind A to make a smooth paste.
Heat oil in a small pan, (medium heat) add mustard
seeds and red chillies.
Let the mustard seeds splutter and then
add the curry leaves. Add the blended paste and stir just for a while . Remove from heat.
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