Multi-lentils thosai

My mom passed me this recipe. It’s a keeper. I never realized the unlimited varieties of thosai one can make. I am elated to try out all the other thosai recipes from my mother. I am sorry that I only manage to take a picture of what when into the thosai batter. The thosai, upon leaving the non-stick pan was devoured too quickly for me to have any chance to photograph it at all. Rest assured, this is one thosai you would want to try out. It’s super easy to make and no fermentation needed.

The colorful ingredients that went into making the multi-lentils thosai


  • 1/2 cup white rice
  • 1/2 cup black gram dhal (ulunthu)
  • 1/2 cup whole green gram (pasipayir)
  • 1/2 cup dhal (any types – I used red lentil, split Bengal gram and yellow lentil)
  • Dried chili
  • Chopped onions
  • Chopped curry leaf
  • Chopped green chilies
  • Chopped coriander leaf


  1. Soak the rice and the lentils for 3-4 hours.
  2. Blend the soaked ingredients with the dried chilies. The batter will be thick like uttapam.
  3. Add the chopped ingredients.
  4. Season with salt.
  5. Pan fry immediately or store in the refrigerator for later use.
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