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Different and tasty thosai
Published On: 01 Jul 2005
English: Parboiled rice
tamil: Puzhungal Arisi
telugu: uppudu biyyam
hindi: usna chawal
for more details, click the name of the ingredient
English: Black Gram
telugu: Minu Mulu / Manipa / Uddulu
hindi: Subat Urd / Urid
Bengali: Mashkolair Dal / Kaalo Dal / Mash / Kalai
Gujarati: Aalad / Udad
Konkani: Oodeedu / Urdachi / Udid
Marathi: Uddachi / Udid
Oriya: Biri (Gota) / Muga Dali
Punjabi: Mah-Di / Mash
English: Fenugreek Seeds
malayalam: Uluva / Venthiam
kannada: Menthe / Menthya
hindi: Methi Dana
Marathi: Methi Dane / Methi
Punjabi: Meth / Methi
Bengali: Laban / Noone
Soak rice, black gram and fenugreek seeds together for 2 hrs.
Grind for 30 mins by adding sufficent water.
Add salt to taste.
Mix well and make the batter semi solid.
Keep this overnight for fermentation.
Pour one spoon full of batter on a greased frying pan(thick layer taste more).
Pour 1 tsp of oil on its edges.
When the base is golden brown, turn the side and cook well.
:- Refer the Black gram thosai onion chutney for side dish.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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