Kanchipuram Thosai - Sunday breakfast

My mom tried out this new recipe - Kanchipuram idli (recipe given by my grandfather - yes, he is into recipes, especially new recipes which uses healthy ingredients) - and it was superb. I was excited in trying out this new recipe - and it turned out well on my first attempt. I didn't have the idli tray so I used the batter to make thosai instead. This is my first time making thosai batter from scratch - and I enjoyed the process :)

Herewith is the recipe:
A. Ingredients for the original batter:
- 1 cup Ulunthu (black gram dhal)
- 1 cup kadalai paruppu (Australian dhal)
- 2 tbsp avval (rice flakes)
- 1 tbsp cooked rice
- Salt to taste

B. Ingredients to be sauteed & added to the batter the next morning:
- biji sawi (black mustard seeds)
- paruppu (dhal)
- ulunthu (black gram)
- dried chilli
- green chilli
- garlic & onion
- curry leaves
- ground black pepper
- serbuk jintan manis (cumin seeds powder)
- a pinch of Asafoetida powder

Steps:

1. Soak the black gram dhal and the Australian dhal together for 4-5 hours.
2. Soak rice flakes for 10 minutes, separately.
3. After soaking, wash the soaked dhals a few times and drain the water.
4. Place all the 3 ingredients in the blender with 1 tbsp of cooked rice. Add water until it is about 1-inch above the ingredients.
5. Add salt to taste.
6. Blend until the batter is fine and smooth.
7. Leave the batter overnight to ferment.

The batter

8. The next morning, saute all the ingredients in Part B above and add it to the fermented batter.

9. Mix well.
10. Fry the thosai on a flat pan.

Ingredients for the tomato chutney:
- dried chili / fresh red chilli
- fresh tomatoes
- garlic
- onion
- coriander
- salt and pepper to taste

Step: Saute all the ingredients first before blending it.

Enjoy the tomato chutney as an accompaniment to the thosai - delicious!
Bon-appetit!