THOSAI
Thosai (the Singapore transliteration for Dosa) is a South Indian pancake made from a batter of rice flour and lentils which needs to be fermented for at least eight hours. A ladleful of batter is scooped onto a flat griddle and quickly spread out by moving the ladle in a circular motion starting from the middle and fried with oil or ghee until little holes begin to appear and the underside is golden brown thereafter, then it is folded in half, removed from the griddle and served.
This is the thin and crispy version (sometimes known as Paper Thosai) that tends to be more popular with the Chinese. Others prefer the thicker version called Uthappom that is better at soaking up hot gravy such as mutton or chicken curry. Thosai is usually eaten with a coconut chutney and different types of sambar (vegetarian curry).
A version called Masala Thosai (the name came from the sauteeing of spices (masala) during the preparation of the bhaji - potato curry) is made by stuffing a dosa with a lightly cooked filling of potatoes, fried onions and spices while it is cooking on the griddle. The sides are then lifted in to wrap around the filling. This version can be eaten on its own without gravy. Some places also make egg thosai, adding an egg onto the pancake while it is on the griddle. More adventurous cooks serve it with meat, cheese, and even ice-cream and many other versions , there is even a super-sized version of this dish known as the Rocket Thosai.
You can find Thosai in most of the eateries in the Little India area.
An order of thosai comes complete with dhal and splashes of dips like chutney, typically served on a classic metal plate with banana leaf. With such a colourful presentation, it is not hard to fall for the dish, especially after you’ve tasted the marriage between the refreshing tartness of the thosai and the rich and spicy flavours of the accompanying dips.
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs
This is the thin and crispy version (sometimes known as Paper Thosai) that tends to be more popular with the Chinese. Others prefer the thicker version called Uthappom that is better at soaking up hot gravy such as mutton or chicken curry. Thosai is usually eaten with a coconut chutney and different types of sambar (vegetarian curry).
A version called Masala Thosai (the name came from the sauteeing of spices (masala) during the preparation of the bhaji - potato curry) is made by stuffing a dosa with a lightly cooked filling of potatoes, fried onions and spices while it is cooking on the griddle. The sides are then lifted in to wrap around the filling. This version can be eaten on its own without gravy. Some places also make egg thosai, adding an egg onto the pancake while it is on the griddle. More adventurous cooks serve it with meat, cheese, and even ice-cream and many other versions , there is even a super-sized version of this dish known as the Rocket Thosai.
You can find Thosai in most of the eateries in the Little India area.
An order of thosai comes complete with dhal and splashes of dips like chutney, typically served on a classic metal plate with banana leaf. With such a colourful presentation, it is not hard to fall for the dish, especially after you’ve tasted the marriage between the refreshing tartness of the thosai and the rich and spicy flavours of the accompanying dips.
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs