Thosai
Global • halal_safe
About Thosai
Crispy fermented rice and lentil crepe
How to Make Thosai (Traditional & Healthy Version)
Thosai, often seen sizzling on griddles in Singapore’s lively kopitiams and hawker centres, is a beloved breakfast staple deeply rooted in the island’s multicultural food scene. Traditionally made from fermented rice and urad dal (black gram), this vegan and vegetarian-friendly pancake is both nourishing and satisfying. In Singapore, Thosai is enjoyed across all communities, thanks to its light, crisp texture and tangy, savoury flavour, making it a must-try for anyone seeking an authentic local experience. Thosai’s versatility is one of its greatest strengths. It’s commonly paired with classic coconut chutney or sambar, but local hawker stalls often serve it with a variety of dips, reflecting Singapore’s fusion influences. Whether you’re grabbing breakfast at a bustling coffeeshop or enjoying a leisurely weekend brunch, Thosai offers a wholesome, naturally vegan option that fits perfectly into a health-conscious lifestyle. Its fermented batter is easy to digest, making Thosai a smart choice for those looking for a nutritious, plant-based meal without compromising on taste or tradition.
Ingredients(for 1 large Thosai with chutney and sambar)
- 1 cup Parboiled rice (Use local jasmine rice if preferred)
- 1/3 cup Urad dal (black gram split lentils) (Also known as ulunthu)
- 1/2 tsp Fenugreek seeds (Methi seeds for fermentation)
- 1 1/2 cups Water (For soaking and grinding)
- 3/4 tsp Salt (To taste)
- 2 tsp Canola oil (For greasing the pan; can use sunflower oil)
- 6-8 Curry leaves (Optional, for garnish) - optional
- 2 tbsp Chopped coriander (For serving) - optional
Instructions
- 1
Rinse and soak rice, urad dal, and fenugreek seeds together in water for at least 4-6 hours. This helps soften the grains and kickstarts natural fermentation.
5 minutes
Use room temperature water and a large bowl, as grains expand during soaking.
- 2
Drain the soaked mixture and blend with fresh water to a smooth, slightly thick batter. The consistency should resemble pancake batter.
5 minutes
Add water gradually to avoid making the batter too runny.
- 3
Transfer batter to a large bowl. Cover and leave to ferment in a warm place for 8-12 hours or overnight. The batter should rise and smell slightly sour.
8-12 hours (inactive)
For Singapore’s humid climate, fermentation is usually faster. Check after 8 hours.
- 4
Once fermented, stir the batter gently. Add salt and mix well. If the batter is too thick, add a little water to achieve a pourable consistency.
2 minutes
Don’t overmix, as it can deflate the batter.
Why This Dish is Healthy
Thosai is naturally vegan, gluten-free (if using pure rice and dal), and made without any refined flours or added sugars. Its fermentation process enhances digestibility and supports a healthy gut microbiome. With its balance of complex carbs and protein, Thosai is filling yet light, making it a smart choice for those aiming for weight management or heart health.
Thosai is a nutrient-rich, plant-based dish high in complex carbohydrates and a good source of plant protein due to the urad dal. The fermentation process increases bioavailability of B vitamins, especially B12, and boosts gut health. Low in saturated fat and cholesterol-free, Thosai also contains dietary fibre, iron, and essential minerals. Pairing with sambar or chutney adds antioxidants and extra vitamins.
Pro Tips
- 💡Ferment the batter overnight for best results and a tangy flavour.
- 💡Use a well-seasoned cast iron pan for extra crispy Thosai.
- 💡Don’t overcrowd the pan—make one Thosai at a time for even cooking.
Storage & Serving
Unused batter can be refrigerated in an airtight container for up to 3 days. Cooked Thosai is best enjoyed fresh, but can be stored wrapped in a clean cloth in the fridge for 1 day and reheated on a pan.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 120.0 kcal |
| Protein | 4.0 g |
| Carbohydrates | 22.0 g |
| Total Fat | 2.0 g |
| Fiber | 2.0 g |
