Spread the batter immediately with the back of the ladle starting from the centre, in a clockwise motion to make a thin pancake. Cook for about half a minute or until the underside turns slightly brown. Remove thosai from the griddle and repeat till the rest of the batter is used up. Serve thosai with Dhaka chicken curry. Grease the griddle lightly with gingili oil after each thosai is made.
Gingili oil is available in Indian grocery shops.
Put marinated mutton in a saucepot and cook covered over a gentle heat for 10 to 15 minutes. Heat oil and saute onions until soft and fragrant. Remove the onions and pour half the oil into the mutton. Retain the remaining oil for use later. Add water to the mutton and continue to cook until water is reduced to half and the meat is cooked and almost tender.