Tosai with Coconut Chutney
Global • veg
How to Make Tosai with Coconut Chutney (Traditional & Healthy Version)
Tosai with Coconut Chutney is a beloved Malaysian breakfast that beautifully blends Indian heritage with local flavors. In Malaysia, tosai—thin, crispy crepes made from fermented rice and lentils—are enjoyed across multicultural communities, especially in mamak stalls and family kitchens. Served with refreshing coconut chutney (using santan), this dish offers a delightful combination of textures and tastes: the tosai is light and crisp, while the chutney is creamy, aromatic, and bursting with local ingredients like fresh coconut, pandan, and lemongrass. This Malaysian tosai is a vegetarian staple, often enjoyed during breakfast or brunch. The coconut chutney provides a cool counterpoint, enhanced by the subtle fragrance of pandan leaves and the zest of green chilies. Malaysian cuisine is known for its rich diversity, and tosai with coconut chutney is a true reflection of this multicultural spirit. It's a nourishing, plant-based meal that is naturally light and packed with flavor, making it an excellent choice for those seeking a healthy start to their day.
Ingredients(for 2 medium tosai with 1/2 cup coconut chutney)
- 1 cup Rice (beras)
- 1/4 cup Urad dal (split black lentils) (kacang dal urad)
- 1/2 tsp Fenugreek seeds (halba)
- 1/2 tsp Salt (garam)
- 1 to 1.5 cups Water (air)
- 1/2 cup Fresh grated coconut (kelapa parut)
- 2 tbsp Santan (coconut milk) (optional for richer chutney) - optional
- 1 Green chili (cili hijau)
- 1 small piece Pandan leaf (daun pandan) - optional
- 1/2 inch Ginger (halia)
- 1/4 tsp Salt (garam)
- 1 stalk Lemongrass (serai, tender part only) - optional
Instructions
- 1
Wash and soak beras (rice), kacang dal urad (urad dal), and halba (fenugreek seeds) together for at least 4 hours or overnight.
5 minutes
Longer soaking yields a softer tosai.
- 2
Drain and blend the soaked mixture with water until smooth and slightly thick. Add salt. Cover and let the batter ferment for 6-8 hours in a warm place.
10 minutes
Proper fermentation gives tosai its signature tang.
- 3
For the coconut chutney, blend kelapa parut (grated coconut), santan, cili hijau (green chili), halia (ginger), serai (lemongrass), daun pandan, and salt until smooth. Add a little water if needed.
5 minutes
Use fresh kelapa parut for best flavor.
- 4
Heat a nonstick pan. Pour a ladle of tosai batter, spread in a circular motion to form a thin crepe. Cook on medium heat until edges crisp up and surface is dry. No need to flip.
5 minutes
For extra crispiness, use minimal oil.
Why This Dish is Healthy
Tosai with Coconut Chutney is a healthy breakfast choice because it is naturally gluten-free (when made with rice and lentils), low in oil, and packed with nutrients from fresh local ingredients. The fermentation process increases bioavailability of nutrients and supports gut health. Coconut chutney provides medium-chain triglycerides, which are beneficial for energy. The dish is light, easily digestible, and suitable for vegetarian and vegan diets, making it ideal for weight management and overall wellness.
This Malaysian tosai with coconut chutney is high in plant-based protein from urad dal and rich in dietary fiber. Grated coconut and santan provide healthy fats, while pandan and lemongrass add antioxidants and micronutrients. The dish is low in saturated fat and cholesterol, making it heart-friendly. Rice and lentils offer complex carbohydrates for sustained energy, while ginger and green chili support digestion and metabolism. Overall, it’s a balanced meal with good amounts of vitamins B, C, and minerals like iron, magnesium, and potassium.
Pro Tips
- 💡Tip 1: Use fresh kelapa parut for extra creamy chutney.
- 💡Tip 2: Ferment the tosai batter overnight for maximum flavor.
- 💡Tip 3: Add a piece of daun pandan to the chutney for natural fragrance.
Storage & Serving
Tosai batter can be refrigerated for up to 2 days. Coconut chutney keeps in an airtight container in the fridge for 24 hours. Tosai are best eaten fresh but can be reheated on a dry pan.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 210.0 kcal |
| Protein | 6.0 g |
| Carbohydrates | 38.0 g |
| Total Fat | 4.0 g |
