Thosai with Sambar

Ingredients(for 2 medium Thosai with 1 cup Sambar)

• 1 cup Raw rice (Sudu haal) (soaked 4 hours)
• 1/4 cup Urad dal (Ulundu) (soaked 4 hours)
• 2 tbsp Cooked rice (optional for softness) - optional
• 1/2 tsp Fenugreek seeds (Uluhal) (soaked with dal)
• to taste Salt
• as needed Water (for batter consistency)
• 1-2 tsp Oil (for cooking)
• 1/2 cup Toor dal (Parippu) (for Sambar)
• 1 cup Mixed vegetables (carrot, brinjal, drumstick, pumpkin)
• 1 small Onion (chopped)
• 1 medium Tomato (chopped)
• 1 tbsp Tamarind pulp (diluted in 1/4 cup water)
• 1 tbsp Sambar powder (available in Sri Lankan stores)
• 1/2 tsp Mustard seeds
• 1 sprig Curry leaves
• 1/4 tsp Turmeric powder

Instructions

1. 1

   Rinse and soak raw rice, urad dal, and fenugreek seeds separately for 4 hours. Optionally, soak 2 tbsp of cooked rice for a softer Thosai.

   5 minutes (plus soaking time)

   Longer soaking improves fermentation and digestibility.

2. 2

   Drain and grind rice, dal, fenugreek seeds, and cooked rice (if using) with enough water to form a smooth, thick batter. Add salt. Cover and ferment overnight (8-10 hours) until bubbly and slightly sour.

   10 minutes

   Ferment in a warm area; batter will rise and become airy.

3. 3

   To make Sambar: Pressure-cook toor dal with turmeric and a pinch of salt until soft. Mash lightly.

   10 minutes

   Well-cooked dal gives a creamy texture to Sambar.

4. 4

   In a pot, heat 1 tsp oil, splutter mustard seeds, then sauté onions, tomatoes, and mixed vegetables. Add sambar powder and curry leaves. Stir for 2-3 minutes.

   5 minutes

   Sautéing spices releases aroma and flavor.