thonai

Thonai is a traditional South Indian pancake, often enjoyed for breakfast or as a snack. It is made from a batter of rice flour, urad dal (black gram lentil), and sometimes semolina or wheat flour. The batter is fermented overnight, which gives thonai a slightly tangy flavor and a fluffy texture.

The preparation involves soaking the rice and dal, grinding them into a smooth or slightly coarse batter, and allowing it to ferment. Spices such as cumin seeds, fenugreek seeds, and sometimes green chilies and ginger are added to the batter for flavor. Small amounts of salt are also incorporated.

To cook, a ladleful of batter is poured onto a hot, greased griddle or tawa, similar to making a dosa or uttapam. The batter is spread thinly or left slightly thicker, depending on preference. It is then pan-fried on both sides until golden brown and cooked through. Thonai is typically served hot with various accompaniments.

Common serving partners for thonai include coconut chutney, sambar, or a variety of chutneys made from tomatoes, onions, or lentils. Some variations also include grated vegetables like carrots or onions mixed into the batter before cooking, creating a more savory and textured dish. Thonai is a versatile dish, enjoyed for its simplicity and delicious taste across different regions of South India.