Penang - Local cuisine 09p

Homemade tosei
Ingredients
3 cups rice
1 cup urad dal (a type of bean/lentil you can get an Indian grocers)
Salt to taste
Oil/margarine/ghee
To prepare the batter
Cooking the dosei itself may take a short time, but the preparations require at least two days.
1. Soak the rice and urad dal in separate containers for at least eight hours.
2. Finely grind the soaked rice and urad seperately until it reaches the consistency of pancake batter. Add some water if needed.
3. Combine the rice and urad dal pastes and let the mixture ferment at room temperature for 16 hours after which the batter will double in size.
4. Add salt to taste and mix well.
To cook tosei, you will require:
1. A flat skillet or large shallow pan placed over a medium fire.
2. A flat bottomed cup to scoop and spread the batter.
To make the tosei
1. Heat the skillet until hot. Sprinkle some water on top.
2. Scoop some batter and pour it onto the skillet. Use the flat bottom of the cup to quickly spread the dosei over the skillet in a circular motion. Tosei cooks fairly quickly, so watch carefully so as not to burn the pancake.
3. Place a dab of butter/ghee on top of dosei and spread.
4. If needed, flip dosei over to cook for a few seconds. Before frying another piece of dosei, wipe the top of the skillet with a piece of kitchen tissue.
Serve while hot with dhal and coconut chutney or chicken curry.
Curry chicken duo: Click here for recipies

Recipe from Komala Ramalingam, Penang

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