Thosai, also known as Dosai, is a beloved Sri Lankan and South Indian staple that delivers a delightful contrast of textures. These savory crepes are made from a fermented-like batter of black gram (urad dal) and rice, resulting in a crisp, lacy exterior and a soft, tender interior. The subtle earthiness of the lentils pairs beautifully with the aromatic tempering of cumin, curry leaves, and fresh chilies. Whether enjoyed for breakfast, lunch, or as a snack, thosai is versatile and satisfying. Serve hot with coconut chutney or spicy sambal for a complete meal. This recipe brings the authentic flavors of Sri Lanka to your kitchen with simple, wholesome ingredients.
Thosai
Description
Thosai, also known as Dosai, is a beloved Sri Lankan and South Indian staple that delivers a delightful contrast of textures. These savory crepes are made from a fermented-like batter of black gram (urad dal) and rice, resulting in a crisp, lacy exterior and a soft, tender interior. The subtle earthiness of the lentils pairs beautifully with the aromatic tempering of cumin, curry leaves, and fresh chilies. Whether enjoyed for breakfast, lunch, or as a snack, thosai is versatile and satisfying. Serve hot with coconut chutney or spicy sambal for a complete meal. This recipe brings the authentic flavors of Sri Lanka to your kitchen with simple, wholesome ingredients.Ingredients
Directions
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Soak the black gram and fenugreek seeds in water for several hours or overnight until they are soft and swollen.
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Drain the soaked black gram and fenugreek thoroughly.
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Finely chop the onions and fresh chili.
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Place the drained black gram, fenugreek, rice flour, parboiled rice, and salt into a blender or food processor.
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Add sufficient water to blend into a smooth, thin batter with the consistency of heavy cream.
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Add a pinch of turmeric to the batter and mix well.
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Heat 25 ml of oil in a large skillet or crepe pan over medium heat.
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Add the chopped onions, chili, curry leaves, and cumin seeds to the hot oil. Saut&# 195;© until the onions are translucent and fragrant.
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Stir the fried onion and spice mixture into the batter.
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Reheat the pan and add a small amount of oil. Spread a thin layer of batter onto the hot pan to form a small pancake.
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Cook until small holes appear on the surface and the edges begin to lift, indicating it is crisp.
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Flip the thosai and cook the other side for another minute until golden brown.
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Repeat the cooking process with the remaining batter, adding more oil as needed.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 219.1kcal
- % Daily Value *
- Total Fat 0.8g2%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 4878.8mg204%
- Total Carbohydrate 47.4g16%
- Dietary Fiber 5.1g21%
- Sugars 5.2g
- Protein 5.6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Source: Adapted from "A Taste of Sri Lanka" by Indra Jayasekera.
Additional Ingredients Needed: 50 ml Oil (divided use), 1 sprig Curry leaves, 1 tsp Cumin seeds, Pinch of Turmeric.
For best results, ensure the batter is not too thick; it should pour easily to create thin, lacy crepes. If the batter is too thick, add a little more water.
Serve immediately while hot and crisp. Pairs well with coconut chutney, tomato chutney, or spicy sambal.
