Soak rice and fenugreek seed in 4 cups water and let it overnight at room temperature.

In another bowl, soak ulunthu dal and white rice with 3 cups water and let it overnight at room temperature.

Grind in blender until fine and smooth, then season with salt and mix well. Let it ferment overnight.

Lightly brush heated flat pan with sesame oil. Pour 1 scoop of thosai mixture and spread it evenly in circular motion. Let it cook.

Ready to serve with coconut chutney.

Grind fresh grated coconut, green chili, curry leaf and ginger with water.

In a pan heat up coconut oil over low heat, add in mustard seed, shallot, curry leaf and dried chili and stir-fry until fragrant.

Add in ground ingredients (A) and season with TUMIX® Chicken Stock. Mix well and let it simmer on low heat for 2-3 minutes.

Ready to serve with Thosai.