Ghee Thosai with Onions #WYH

Name: Ghee Thosai with Onions #WYH
Yield: 12 servings
Cuisine: British
Ingredients: 500 g Alagappa's Thosai Flour; 7 cups Water; 50 gm Ghee; 1 Chopped Red Onion (Sauteed)

Arina Bahari @cook_21381301

Kuala Lumpur, Malaysia

Easiest recipe and multiple servings! My go to Thosai at the usual Mamak now making it at home #WhatYouHave

Arina Bahari @cook_21381301

Kuala Lumpur, Malaysia

Easiest recipe and multiple servings! My go to Thosai at the usual Mamak now making it at home #WhatYouHave

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Ingredients

12 servings

500 gAlagappa's Thosai Flour
7 cupsWater
50 gmGhee
1Chopped Red Onion (Sauteed)

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Steps

1

Saute chopped red onion - I make a point to chop thinly as I don't prefer big chunks of onion. Thinly chopped is also good because it will distribute evenly & make flipping the thosai easier!
2

Mix 500g Alagappa's Thosai Flour with 7 cups of water. They recommend 6 cups but it was pretty thick still and I'm not sure of cup measurements so just make sure to add water until you have a light consistency that can flow smoothly on the pan. This allows a thin crispy thosai :)
3

Drizzle slight oil on the pan over slow heat, pour about 2 ladles of mix (makes 1 thosai). Even out the mix on the pan to get a round wide thin sheet.
4

On one half of the thosai, top with sauteed onions and even out a half teaspoon of ghee (1/2 tsp is enough for me while some others like to have more hahah) - to make it easier, you can mix the sauteed onions with ghee first then only just scoop one item every time
5

Drizzle bit of oil at the corners to make sure it doesn't stick to the pan when you're ready to FLIPPP!
6

Over slow heat, I find that thosai takes some time to really cook to the point of no longer sticking to the pan (about 3 minutes). When you feel it's ready, flip one side to form a half moon (D)
7

Make sure both sides are crispy, you can toss & turn to make sure. And then serve!
8

Done - WALA! We had ours with tomato chutney and potato masala - I'll share recipes so you can try yourself!