Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, ghee thosai with onions #wyh. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
To begin making the Ghee Masala Dosa Recipe, we will first make the potato masala filling. Heat oil in a heavy bottomed pan; add mustard seeds, urad dal, chana dal and allow the dals to roast until golden brown. Once browned, add in the ginger, onions, curry leaves and green chillies. Saute for a few minutes until the onions turn soft and.
Ghee Thosai with Onions #WYH is one of the most well liked of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. Ghee Thosai with Onions #WYH is something that I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can have ghee thosai with onions #wyh using 4 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Ghee Thosai with Onions #WYH:
- Take 500 g Alagappa's Thosai Flour
- Get 7 cups Water
- Take 50 gm Ghee
- Get 1 Chopped Red Onion (Sauteed)
For the sake of kids, I do not add that. Instead I sprinkle some idli podi while making the uthappams. Thosai with Ghee & Potato Masala Filling. Thosai is a popular snack that usually comes with curry and dhal and often a coconut chutney to dip into.
Steps to make Ghee Thosai with Onions #WYH:
- 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!
- 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 :)
- 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.
- 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
- Drizzle bit of oil at the corners to make sure it doesn't stick to the pan when you're ready to FLIPPP!
- 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)
- Make sure both sides are crispy, you can toss & turn to make sure. And then serve!
- Done - WALA! We had ours with tomato chutney and potato masala - I'll share recipes so you can try yourself!
Thosai with Ghee & Potato Masala Filling. Thosai is a popular snack that usually comes with curry and dhal and often a coconut chutney to dip into. There are many various of Thosai besides the plain one: egg thosai, onion thosai, masala thosai and many more. ingedients: rice, dhal, yeast, ghee, butter, salt. Ghee Thosai: After the thosai has been spread on the skillet, dribble ghee round the edges and a little all over the thosai, before turning it over. This forms a crisper, richer Ghee Thosai (called a 'Ghee Murugal").
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