by Tarla Dalal
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Added to 82 cookbooks
This recipe has been viewed 10045 times
A South Indian dish, popular especially in Karnataka, Tousali refers to pancakes that invariably combine rice, coconut and cucumber.
This peppy version adds a few tablespoons of curds and green chillies to the batter, making a really lip-smacking Spicy Tousali! Serve it with coconut chutney.
- Soak the rice in enough lukewarm water in a deep bowl for 2 hours.
- Drain, add the coconut and approx. ½ cup of water and blend in a mixer till smooth.
- Transfer the mixture into a deep bowl, add the cucumber, sugar, green chillies, curds and salt and mix well.
- Cover the batter with the lid and keep aside to ferment for 4 hours.
- After fermentation, mix very well.
- Heat a non-stick tava (griddle) and grease it lightly with oil.
- Pour a ladleful of the batter on the hot tava (griddle) and spread it evenly to form a 100 mm. (4”) diameter thick circle.
- Cook on a medium flame, using a little oil, till it turns golden brown in colour from both the sides.
- Repeat with the remaining batter to make 9 more tousalis.
- Serve immediately with coconut chutney.
Nutrient values per tousali
|Vitamin A||32.1 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.4 mg|
|Vitamin C||0.9 mg|
|Folic Acid||3.9 mcg|
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