Thosai/Dosa paste can ferment less than 4 hours in India but less than 6 hours in Malaysia on a Sunny day. Thosai/Dosa paste can ferment only after 3 days in Australia during winter. The difference in timing is due to air quality and how much of living bacteria’s are around. Please use your own judgement on how fast will Thosai/Dosa paste be fermented.
Ingredients:
5 Cups Long Grain rice
1 Cup Whole Urad dal
Salt to taste
100 grams Cheddar cheese – grated
1/4 teaspoon yeast
1 teaspoon Ghee
Methods:
Soak the long grain rice for 6 hours & urad dal for an hour. Grind the soaked rice to a coarse paste and urad to a fine paste. Mix both the paste, add salt and yeast to it. Yeast will ferment the paste faster. Mix a little water to the ferment paste if it is too thick. Pour little ghee on non stick pan and pour thosai paste in round shape. Sprinkle the grated cheddar cheese on top of the thosai. Cook for 3 minutes and flip the thosai both sides if you like it crispy.
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