3rd Eid in Wollongong...The story of Tosai for breakfast

Assalammualaikum and hi to all...

Today we celebrate Eidul Adha for the 3rd time in wollongong without the luxury of all families in Malaysia. Kind of weird without the sound of "takbir raya" on the radio or tv...miss malaysia especially out families back there.

Anyway back to the real topic, the story of tosai for breakfast...sounds weird but that what we have for breakfast every Eid morning (pagi raya). Its a tradition by my mum to cook homemade tosai,coconut cutney and chicken curry for our breakfast (well, even my cousins or niece will merajuk if they came and no tosai left!). Thats shows how good it its...without the smelly smell or sour taste...its white and crispy...

So, let me share with you step by step in making homemade tosai...(a tribute for Mak..thank you for feeding us with yummy food every raya celebration)

Ingredients: 

2 Cups of rice (Beras)

1/2 cup of Urik dal@ kacang ulundhu @ can use powder form(serbuk kacang ulundhu)

1 tsp halba (erkkk lupa plak dlm bahasa english..little help please)

1 handful yesterday cooked rice @ nasi segenggam

(all the above ingredients must be soaked with water overnight)

2cm wet yeast / OR 2 tsp dry yeast 

Sample of urik dal-malaysia senang dapat tapi kat wollongong ada kat vina.

ni close up rupa urik dal.

Steps:

1: the next morning- Rinse all the soaked ingredients with water 

2. Add a bit of water and blend until fine and smooth using electric blender- put the mixture (tosai batter) in a large pot (very large pot plz)

* Tips:( tambah air masa kisar) - tekstur lepas kisar mcm berpasir yg sgt halus.)

2. Mixed yeast with the warm water and then mix it together with the tosai batter.

3. Add salt (1 tsp) in the tosai batter and mixed it well.

*Tips: Adunan mesti seperti adunan buat apam gitu..kalu tercair tambah secawan tepung beras..

tosai batter (ready to cook)

4. let the tosai batter rest for 5-6 hours until the batter size triple (3 X).

*Tips: kalu cuaca sgt sejuk sila pasang heater!! Kalu tak mmg tak naik la.. Bleh naik smpi 3 kali ganda..

5. after 6 hours, test the tosai batter by heating 1 frying pan (very flat one) with medium heat.Use 1/4 cup batter and pour in the pan just like pancake but you must use your spoon to flatten the batter like a crepes.

*Tips: Always grease your pan with oil before cooking each tosai.-Cannot imagine Amirah face when she read for this tips ;-)

 1st cooked tosai always ugly..but mine always like this..hehehe

I know its hard, but trust me, it take practice to make a perfect crispy tosai like mamak's stall. And the pan also play huge role...the mamak's stall use large flat surfaces to cook..and the fire is hot and (api sekata)..so its hard to get a crispy one for sure..but definitely taste good.

But I did try this recipe with my friends Amy and Amirah and they said its easy and taste good...so why not you try it as well. Happy cooking....

For the coconut chutney recipe...wait up for the next post..