Step 1

4PM, soak ingredients: In a large bowl, combine rice, lentils and fenugreek seeds. Rinse and drain a few times, then soak in water for 4 hours.

Step 2

8PM, make batter: Drain, then blend with ½ cup of water until the mixture is relatively smooth and thick. It's okay if there are tiny grains. Pour out into a bowl, then mix with your hand for 2 minutes (this helps the fermentation process). Cover with a lid and let ferment in a warm place overnight.

Step 3

8AM, prepare batter: The next day, the mixture should be foamy and have many air bubbles throughout. With a ladle, gently mix in another ⅓ cup of water and salt. The batter should be pourable but still thicker than water.

Step 4

Cook thosai: Heat a non-stick pan over medium heat. Once it is hot, spread an even layer of oil. Using a ladle, pour some batter in the middle of the pan (the amount will vary based on the size of your pan, but start with lesser batter). Starting from the center, gently use the back of the ladle to spread the batter out in a swirling motion. Drizzle a bit of oil over the edges. Cook for 3-4 minutes until the bottom is golden brown.

Step 5

Serve immediately with dhal, coconut chutney and curry. Enjoy!