1 cup ulundu (Urad dhal) 2 cups raw rice or rice flour (3cups) 1/2 cup coconut milk 1/2 cup water 1 tsp uluhal (fenugreek seeds) 1 onion, finely chopped 1 tsp cumin seeds salt
Soak the rice and ulundu overnight and liquidize until smooth by adding water. If you use rice flour liquidize only the ulundu and mix. Leave to rise for about 2 hours. Then add roasted uluhal, onions and cumin seeds and enough salt with the rest of the milk until a smooth mixture is made. It has to coat a spoon. You can also add more water or wheat flour to make it smoother. Cook the thosai on both sides in a non-stick pan.
A sambol can be made by grinding garlic, green chillies, onions, karapincha, pepper and salt. Add fresh coconut into this mixture and enough lemon juice. Some prefer to temper some mustard and dry chillies and this mixture to be added with some water to give it a hot and spicy taste.
