{"id":40601,"date":"2021-10-20T09:00:00","date_gmt":"2021-10-20T01:00:00","guid":{"rendered":"https:\/\/shopee.com.my\/blog\/?p=40601"},"modified":"2021-10-19T18:12:45","modified_gmt":"2021-10-19T10:12:45","slug":"how-to-make-thosai","status":"publish","type":"post","link":"https:\/\/shopee.com.my\/blog\/how-to-make-thosai\/","title":{"rendered":"This Is My Amma’s Homemade Thosai Recipe & Now You Can Make It Too"},"content":{"rendered":"

Thosai, or <\/span>dosa<\/span><\/i> as it\u2019s otherwise known,<\/span> is a staple at most <\/span>mamak<\/span><\/i> restaurants, but if you\u2019ve ever had homemade thosai either by your own mum or when you visited your friend for Deepavali, you\u2019d know that that stuff just hits different. Most homemade thosai is soft, fluffy, but just slightly crispy, and is an explosion of flavour in your mouth when combined with curry or chutney. It\u2019s unlikely you will find a similar texture at your local <\/span>mamak<\/span><\/i>, so it\u2019s good to learn how to make thosai on your own. <\/span>
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\n<\/span>You don\u2019t even have to be Indian to learn; the beauty of our Malaysian culture is that we enjoy each other\u2019s cuisine. Read on to learn how to make this tasty light meal at home so you can whip one up whenever you’re craving it.\u00a0 PS: This author actually called up her Amma for this recipe, so it\u2019s legit okay! <\/span>*flips hair*<\/span><\/i><\/p>\n

How To Make Thosai From Scratch<\/span><\/h2>\n

Part 1: Making The Thosai Batter<\/span><\/h3>\n
\"thosai
Credit: gloverbh222<\/a> from Pixabay<\/a>, BaluBFA12<\/a> from Pixabay<\/a> and juemi<\/a> from Pixabay <\/a><\/figcaption><\/figure>\n

Thosai batter is generally made up of three ingredients: <\/span>uncooked rice<\/span><\/a>, <\/span>urad dhal <\/span><\/i>(known in Tamil as <\/span>ulunthu<\/span><\/i><\/a>), and some cooked rice. You can buy <\/span>ulunthu<\/span><\/i> online or at any Indian grocery store. The steps on how to make thosai batter are as follows:<\/span>
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  1. Soak in water one cup of uncooked rice, \u00be cup of <\/span>ulunthu<\/span><\/i>, and one scooped of cooked rice for six to eight hours. (Note: This is not the Western cup measurement; use a drinking mug<\/a> or glass<\/a> because that\u2019s what Indian aunties use).<\/span><\/li>\n
  2. Once time is up, throw away most of the water<\/a> (but preserve a little bit for later). Blend all the ingredients and the little bit of water you preserved until smooth. If your <\/span>blender<\/span><\/a> looks like it\u2019s struggling, add a bit more water to smoothen the process. Don\u2019t add too much water because the batter needs to be thick (around the consistency of cake<\/a> batter). The batter is ready when you touch it and don\u2019t feel any grittiness from the rice\/dhal.\u00a0<\/span><\/li>\n
  3. Add one tablespoon of <\/span>salt<\/span><\/a> to the batter, mix, and leave it to ferment overnight.\u00a0<\/span><\/li>\n<\/ol>\n

    In the morning, your batter should have risen a little bit due to the fermentation process. You may see it being bubbly; this is normal and to be expected. If you\u2019re lazy to make your own batter, an alternative is <\/span>instant thosai mix<\/span><\/a>, but it definitely will not be as good as if you make it from scratch.\u00a0<\/span><\/p>\n

    Part 2: Cooking The Thosai<\/span><\/h3>\n
    \"pouring
    Credit: tookapic<\/a> from Pixabay<\/a><\/figcaption><\/figure>\n

    Okay, so you\u2019ve learned how to make thosai batter. Now, it\u2019s time to cook! To cook thosai effectively, you will need a <\/span>thosai pan<\/span><\/a> (also called a <\/span>tawa<\/span><\/i>) and some oil or <\/span>ghee<\/span><\/a>. If you don\u2019t have a thosai pan, don\u2019t fret; you can also use a <\/span>non-stick flat-bottomed frying pan<\/span><\/a> to cook your thosai. However, you may not get the same level of thinness you can achieve with a proper <\/span>tawa<\/span><\/i> (read: less crispy, softer thosai). To cook your thosai, do the following:<\/span><\/p>\n

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    1. Turn on the stove to medium-low heat and rub your pan with a piece of tissue<\/a> with some oil or ghee on it. Don\u2019t pour the oil directly in unless you want soggy, oily thosai.\u00a0<\/span><\/li>\n
    2. Using a <\/span>rounded ladle<\/span><\/a>, scoop up your batter and pour it onto the pan. Very quickly, use the bottom of the ladle to spread the batter out evenly in a circular motion, from the middle of the batter to the edges of the pan. The thinner you spread it out, the crispier your thosai will be. Okay, that\u2019s a lot to take in, so here\u2019s a video:<\/span><\/li>\n<\/ol>\n