Thosai
Global • Eggetarian
How to Make Thosai (Traditional & Healthy Version)
Thosai, a beloved breakfast staple in Malaysia, is a savoury fermented crepe made from rice and lentils. Rooted in the multicultural fabric of Malaysian cuisine, Thosai is enjoyed by Malaysians of all backgrounds, often served with local sambal, dhal, or coconut chutney. The dish is light yet satisfying, with a crisp exterior and soft center, making it a popular choice for both hearty breakfasts and light lunches. Its origins trace back to South Indian communities, but Thosai has been beautifully adapted in Malaysia, using local ingredients like pandan and lemongrass for unique flavour twists. The fermentation process not only enhances the taste but also aids digestion, making Thosai a nutritious option. Whether enjoyed at bustling mamak stalls or at home, Thosai represents the harmonious blend of tradition and health-conscious eating in Malaysia. Its vegan and vegetarian-friendly nature aligns well with modern dietary preferences, making it a wholesome meal for all ages.
Ingredients(for 2 medium Thosai per person)
- 1 cup Beras putih (white rice)
- 1/2 cup Kacang dal (urad dal (black gram lentils))
- 1 1/2 cups Air (filtered water)
- 1/2 tsp Garam (salt)
- 1 tbsp Minyak kelapa (coconut oil for greasing)
- 2 leaves Daun pandan (finely chopped for aroma) - optional
- 1/4 tsp Serbuk kunyit (turmeric powder for colour) - optional
- 1 stalk Lemongrass (finely sliced, optional for flavor) - optional
Instructions
- 1
Wash beras putih (rice) and kacang dal thoroughly. Soak both separately in water for at least 6 hours or overnight.
6 hours
Longer soaking improves texture and aids fermentation.
- 2
Drain soaked rice and dal. Blend together with air (water) until a smooth, slightly thick batter forms.
10 minutes
Use ice water to keep batter cool for better fermentation.
- 3
Add garam (salt), daun pandan, serbuk kunyit, and lemongrass to the batter. Mix well and transfer to a bowl.
5 minutes
Optional aromatics boost authentic Malaysian flavor.
- 4
Cover batter and let ferment in a warm place for 8-10 hours or until slightly bubbly and tangy.
8 hours
Fermentation time may vary depending on room temperature.
Why This Dish is Healthy
Thosai is a smart, health-conscious choice because it’s made from whole grains and legumes, offering sustained energy and high satiety. Unlike deep-fried breakfast options, Thosai is cooked with minimal oil and contains no animal products, making it suitable for vegan and vegetarian diets. The natural fermentation process supports gut health and boosts immune function. Its nutrient profile makes it ideal for weight management, diabetes control, and heart health.
Thosai is rich in plant-based protein from lentils and provides complex carbohydrates from rice. The fermentation process enhances B vitamins and makes nutrients more bioavailable. Coconut oil adds healthy fats, while optional pandan and lemongrass provide antioxidants. This meal is low in saturated fat, cholesterol-free, and offers dietary fiber, contributing to digestive health. Essential minerals like magnesium, iron, and potassium are naturally present, making Thosai a balanced vegetarian or vegan breakfast.
Pro Tips
- 💡Tip 1: Use a well-fermented batter for maximum crispiness.
- 💡Tip 2: Add a little rice flour if batter is too thin.
- 💡Tip 3: Serve Thosai immediately for the best taste and texture.
Storage & Serving
Uncooked Thosai batter can be refrigerated for up to 2 days. Cooked Thosai is best enjoyed fresh but can be stored in an airtight container for 1 day and reheated on a pan.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Protein | 5.2 g |
| Carbohydrates | 30.0 g |
| Total Fat | 2.0 g |
| Energy | 155.0 kcal |
| Fiber | 1.5 g |
| Sugars | 0.6 g |
| Iron | 1.2 mg |
| Calcium | 15.0 mg |
