Tosey or Dosa or Indian Lentil pancake crepes

Ingredients

1 cup Urad Dal flour or 1/4 cup yellow lentils
1 1/2 cup rice flour
1/2 tsp salt
2 1/2 cups water
1 tsp fenugreek powder or seed

Equipment: Round griddle

Note:

• If urad dal flour and fenugreek powder are not available, you can use either 1/4 cup mung bean or yellow dal/lentils and fenugreek seed. Soak the lentils and fenugreek seed for 1 day and pureed the soaked lentil and fenugreek seed with 6 tbsp water.
• This recipe is based on yellow lentils.

Methods:

1. After the lentils and fenugreek been pureed. Add the rice flour, salt, and water.
2. Stir the mixture until it's semi-thin and not thick. Then leave the lentils mixture to ferment for 1/2 day or 1 day before using it.
3. When you're ready to use the mixture, heat the oil in the griddle. Stir the mixture gently and scoop 2 scoop of the mixture onto the griddle pan.
4. Use the back of the heat resistant spoon to thin the batter on the griddle as shown in the picture like making crepes.
5. Spray some oil on the crepes and turn it over once it's brown. Then fold the crepes once it's brown.
6. Ready to serve warm with Tosey masala soup.
   

If you want a white tosey, use urad dal flour or a white lentils.