Toad in the Hole
Top Rated Recipe
Key Details:
prep time: 5 minutes
Cook time: 45 minutes
Difficulty Level: Moderate
Course: Starter
Cuisine: Indian
Key Ingredients:
Chicken sausages
Onion
Refined flour
Mustard paste
Eggs
Milk
About Toad in the Hole
Table of Contents
Crisply sautéed
chicken sausages and onions, enveloped in a flavourful flour batter and baked to perfection
- Chicken sausages 6
- Medium onions, cut into wedges 2
- Olive oil or refined oil 1 tbsp
- Refined flour ⅔ cup
Step 1. Preheat the oven to 180° C.
Step 2. Heat oil in a non-stick pan, add sausages and onion wedges and saute till golden brown.
Read MoreIngredients
- Chicken sausages 6
- Medium onions, cut into wedges 2
- Olive oil or refined oil 1 tbsp
- Refined flour ⅔ cup
- Mustard paste 1 tsp
- Salt to taste
- Black pepper powder 1 tsp
- Eggs 5
- Milk ¾ cup
How to Make Toad in the Hole (Stepwise Photos)
Method
- Preheat the oven to 180° C.
- Heat oil in a non-stick pan, add sausages and onion wedges and saute till golden brown.
- Take refined flour in a mixing bowl, add mustard paste, salt, pepper powder, eggs and milk and whisk well to make a smooth batter.
- Arrange the sausages and onions in a baking dish and then pour in the batter over them.
- Keep the baking dish in the preheated oven and bake for 30-40 minutes.
- Remove the baking dish from the oven, spoon out portions onto serving plates and serve hot.
Additional Tips and Tricks
About chef
Chef Rakesh Sethi
Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps
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