Tosai (Peanut-Free)

Ingredients

• 1 cup Urad dal (split black lentils)
• 2 cups Rice
• 1 tsp Salt
• 2 tbsp Vegetable oil
• 1 cup Shredded coconut
• 2 small Green chilies
• 1 inch Ginger
• 1 tsp Mustard seeds
• 10 leaves Curry leaves

Instructions

1. 1Place the 1 cup of Urad dal in one bowl and the 2 cups of Rice in another bowl. Cover both with water and let them soak for at least 4 hours.
2. 2Drain the soaked Urad dal and grind it into a very smooth, thick batter. Drain the soaked Rice and grind it into a smooth batter. Combine the two batters in a large bowl, stir in the 1 tsp of Salt, cover, and let ferment in a warm place overnight.
3. 3For the coconut chutney: Combine the 1 cup of Shredded coconut, 2 small Green chilies, 1 inch Ginger, and a pinch of Salt in a blender. Add just enough water to help it blend and process until smooth.
4. 4Heat the 2 tbsp of Vegetable oil in a small saucepan over medium heat (350°F / 175°C). Once the oil is hot, carefully add the 1 tsp of Mustard seeds and the 10 leaves of Curry leaves. Sauté for about 30 seconds until the mustard seeds begin to pop and the curry leaves are fragrant. Immediately pour this seasoned oil into the blended coconut chutney and stir to combine.
5. 5Heat a non-stick griddle or a flat pan over medium-high heat until a drop of water sizzles and evaporates instantly. Lightly grease the griddle with a tiny bit of oil if needed.
6. 6Pour about 1/2 cup of the fermented batter onto the hot griddle. Using the back of a ladle or a flat spatula, quickly spread the batter outwards in a thin, even circle, about 8-10 inches in diameter.
7. 7Cook the tosai for 2-3 minutes, or until the edges start to lift and the bottom is a golden brown and crispy. Carefully flip the tosai and cook the other side for another 1-2 minutes until lightly golden. Slide the tosai onto a plate and serve immediately with the prepared coconut chutney.

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