Special Thosai

Special Thosai
My thosai batter has become too sour and I didn't want to waste them. I got this idea from a magazine where there was a recipe which requires vegetable in making eggs so I thought why can't I prepare something like that with my soured thosai batter and I receive a comment from my close friend from IWA that it looks like Uttapma but I grind my batter for Uttapma using white rice and ural dhal with a pinch of baking powder to get mine soft and fluffy so I named my as Special Thosai as it has sweet taste of honey and crunchy taste of coconut. I happened to use coconut powder as I cannot get really good coconuts here.


Serving Size: 4

2 cups of thosai batter
1 cup finely chopped onions
1 cup finely chopped tomatoes
2 green chillies finely minced
1/4 cup finely minced coriander leaves
2tbsp finely minced mint leaves
3tbsp honey

1/4 cup freshly grated coconut or 4tbsp coconut powder

salt to taste

1tsp cumin seeds
5 curry leaves chopped finely
1/4tsp hing powder

Preparation Method:

Add all the ingredients to the batter and mixed well and let it stand for 10 minutes Heat the iron griddle or non-stick tawa well.

Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round. Pour a tsp. of ghee or oil over it. Remove with spatula when crisp. Serve hot with kovaikai thokku and red capsium chutney,


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