Entree: Malaysia – Malaysian Indian – தோசை ➤ Thosai (Thin fermented rice and lentil crepe, crisp on the outside and soft inside, typically served with chutney and sambar)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 3 min

Additional 8 hrs

Total 8 hrs 40 min

Ingredients

- 2 cups (400 g) long-grain white rice or parboiled rice
- 1/2 cup (100 g) split urad dal (skinned black gram)
- 1 tsp (2 g) fenugreek seeds (methi)
- 1 to 1 1/4 cups (240–300 ml) water for grinding, plus more for adjusting batter
- 1 tsp (5 g) salt, or to taste
- 2 tbsp (30 ml) vegetable oil or ghee for cooking
- Optional for serving: coconut chutney, sambar, or potato masala (no measurements required)

Instructions

1. Rinse the rice in several changes of water until the rinse runs clear. Soak the rice in fresh water for at least 4 hours or overnight. Rinse the urad dal and fenugreek seeds and soak together for at least 4 hours or overnight.
2. Drain the urad dal and fenugreek and grind first in a wet grinder or high-speed blender with 1/2 cup (120 ml) of water until a smooth, airy paste forms (add water gradually as needed). Transfer to a large bowl.
3. Grind the soaked rice with about 1/2–3/4 cup (120–180 ml) water to a slightly grainy but smooth batter (some texture is traditional). Combine the rice batter with the urad dal batter and mix thoroughly until homogeneous.
4. Add 1 tsp (5 g) salt and whisk or stir vigorously for several minutes to incorporate air. The batter should be pourable but thick enough to coat a ladle. Cover the bowl and leave to ferment in a warm place for 8–12 hours or until it has risen slightly and shows small bubbles; fermentation time will vary with temperature.
5. After fermentation, stir the batter gently. If too thick, add a little water to reach a thin pancake-batter consistency (about single-cream thickness).
6. Heat a heavy nonstick or cast-iron griddle (tawa) over medium-high heat and brush lightly with oil. Pour a ladleful (about 1/3 to 1/2 cup / 80–120 ml) of batter onto the center and quickly spread in a circular motion with the back of the ladle to form a thin disc.
7. Drizzle a little oil around the edges and on the surface. Cook until the underside is golden and crisp, about 2–3 minutes. If you prefer a softer interior, cover briefly to steam. Flip only if you want both sides crisp; otherwise serve with the underside crisp and the top soft.
8. Repeat with remaining batter, adjusting heat as needed. Serve hot with coconut chutney, sambar, or preferred accompaniments.