Tosai with Dhal

Ingredients(for 2 Tosai pancakes with 1 cup dhal)

• 1 cup Rice (beras)
• 1/2 cup Urad dal (split black gram) (kacang dal urad)
• 1/2 tsp Fenugreek seeds (halba)
• 2 cups Water (for soaking and batter)
• 1/2 tsp Salt (garam)
• 2 tsp Cooking oil (minyak masak)
• 1/2 cup Yellow lentils (kacang dal kuning)
• 1 small Onion (bawang besar)
• 1 medium Tomato (tomato)
• 1/4 tsp Turmeric powder (serbuk kunyit)
• 6 leaves Curry leaves (daun kari)
• 1/2 tsp Mustard seeds (biji sawi)
• 1/2 tsp Cumin seeds (jintan putih)
• 1 Green chili (cili hijau, sliced) - optional
• 1 small Pandan leaf (daun pandan) - optional

Instructions

1. 1

   Rinse rice, urad dal, and fenugreek seeds. Soak together in water for 4 hours or overnight for better fermentation and nutrition.

   5 minutes

   Soaking improves digestibility and batter texture.

2. 2

   Drain and blend soaked mixture with a pandan leaf and enough water to a smooth, pourable batter. Cover and let ferment for 6-8 hours or overnight in a warm place.

   5 minutes

   Fermentation creates Tosai’s signature tang and boosts gut health.

3. 3

   Before cooking, add salt to the batter and gently mix. Heat a non-stick pan and lightly grease with oil.

   2 minutes

   Do not overmix; gentle folding keeps the batter airy.

4. 4

   Pour a ladleful of batter onto the pan, spreading it thin. Drizzle a few drops of oil around the edges. Cook until golden and crisp, about 2 minutes. Lift and serve.

   3 minutes

   For extra crisp Tosai, cook on medium-high heat and avoid flipping.