Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do you make Malaysian "Indian Pancake"?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you make Malaysian "Indian Pancake"?),it will help you,my kids.
It's like a lightly fried dough that is served with curry chicken sauce.
Answer:
Ingredients
50g blackgram dhal (ulundu) with skin
175g uncooked rice
75g cooked rice
1 1/2-2 cups water
1 tsp salt or to taste
Cooking oil or sesame oil (gingili oil) or ghee
Method
Wash rice and dhal and soak each separately overnight or for at least seven to eight hours. Drain, remove skin from the dhal.
Grind rice and dhal together with the cooked rice and water in a blender until smooth. Strain batter through a fine sieve. Add salt and mix well. Leave to ferment for eight to 10 hours. (Refrigerate if not using it for breakfast.)
Grease an iron griddle lightly with gingili oil. Pour a ladleful of batter onto the centre of the griddle. Spread the batter immediately with the back of the ladle starting from the centre in a clockwise motion to make a thin pancake.
Cook for about half a minute or until the underside turns slightly brown. Remove thosai from the griddle and repeat till the rest of the batter is used up. Serve thosai with dhalca chicken curry.
Note
Grease the griddle lightly with gingili oil after each thosai is made. Gingili oil is available in indian grocery shops.
o yum i <3 those roti prata
my mom and i made them once:
this is a recipe i saw
looks good
1 kg plain flour, sifted in a large bowl
16 oz (2 cups) water
80 g ghee (clarified butter)
3 tbsp sugar
2 - 3 tbsp salt
Method
Mix water, sugar and salt. Add 40g ghee, stir and add liquid mixture to the flour and knead till dough is soft, smooth and firm. Rest 20 minutes, shape 50g of dough into a ball, coat with ghee to prevent sticking. Repeat with remaining dough and stack the balls into a bowl, cover with plastic wrap for four hours or more. Put a griddle on medium heat. Flatten each piece of dough on a greased surface by stretching outwards and finally by tossing in the air, till you get a paper-thin dough. Fold sides inwards to form a square, put on hot griddle, folded side down and fry till golden brown. Turn over and fry till browned. Repeat with all the dough. Make the prata fluffy by clapping each one between your hands. Serve with meat curry or with a sprinkling of sugar.
i am sorry i dont no the customary system
u can definetly find accurate conversions online
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How do you make Malaysian "Indian Pancake"?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you make Malaysian "Indian Pancake"?),it will help you,my kids.
It's like a lightly fried dough that is served with curry chicken sauce.
Answer:
Ingredients
50g blackgram dhal (ulundu) with skin
175g uncooked rice
75g cooked rice
1 1/2-2 cups water
1 tsp salt or to taste
Cooking oil or sesame oil (gingili oil) or ghee
Method
Wash rice and dhal and soak each separately overnight or for at least seven to eight hours. Drain, remove skin from the dhal.
Grind rice and dhal together with the cooked rice and water in a blender until smooth. Strain batter through a fine sieve. Add salt and mix well. Leave to ferment for eight to 10 hours. (Refrigerate if not using it for breakfast.)
Grease an iron griddle lightly with gingili oil. Pour a ladleful of batter onto the centre of the griddle. Spread the batter immediately with the back of the ladle starting from the centre in a clockwise motion to make a thin pancake.
Cook for about half a minute or until the underside turns slightly brown. Remove thosai from the griddle and repeat till the rest of the batter is used up. Serve thosai with dhalca chicken curry.
Note
Grease the griddle lightly with gingili oil after each thosai is made. Gingili oil is available in indian grocery shops.
o yum i <3 those roti prata
my mom and i made them once:
this is a recipe i saw
looks good
1 kg plain flour, sifted in a large bowl
16 oz (2 cups) water
80 g ghee (clarified butter)
3 tbsp sugar
2 - 3 tbsp salt
Method
Mix water, sugar and salt. Add 40g ghee, stir and add liquid mixture to the flour and knead till dough is soft, smooth and firm. Rest 20 minutes, shape 50g of dough into a ball, coat with ghee to prevent sticking. Repeat with remaining dough and stack the balls into a bowl, cover with plastic wrap for four hours or more. Put a griddle on medium heat. Flatten each piece of dough on a greased surface by stretching outwards and finally by tossing in the air, till you get a paper-thin dough. Fold sides inwards to form a square, put on hot griddle, folded side down and fry till golden brown. Turn over and fry till browned. Repeat with all the dough. Make the prata fluffy by clapping each one between your hands. Serve with meat curry or with a sprinkling of sugar.
i am sorry i dont no the customary system
u can definetly find accurate conversions online
correctness,It's Non-profit and only for informational purposes.
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