Tosai

Malysian Food

Tosai (also spelled Dosa or Thosai): Tosai is another name for dosa in Malaysia, a thin, savory pancake originating from South India, made from a fermented batter of rice and lentils. It is a popular breakfast dish in Malaysia and other countries, often served with chutneys and sambar or other gravies. The name “tosai” is used more commonly in regions with a significant Tamil diaspora, like Malaysia.

Tosai / dosa is a simple, home-cooked food, thought to have been more common in India, Malaysia and Singapore.

Origin

Dosa is a South Indian dish with conflicting claims of origin, but historical records point to both ancient Tamil territory and later development in Udupi, Karnataka. While a dosa-like dish is mentioned in 6th-century Tamil literature, the specific crispy dosa widely known today is often associated with the temple streets of Udupi.

Category

Breakfast / Snack / Street Food

Appearance

Thin, round, golden-brown crepe with slightly crisp edges.

Ingredients

• Rice
• Urad dal (split black gram)
• Fenugreek seeds
• Water
• Salt

Preparation

1. Soak rice and urad dal (with fenugreek) separately for 4–6 hours.
2. Grind into a smooth batter.
3. Ferment overnight (8–12 hours).
4. Pour batter on a hot griddle and spread thin in a circular motion.
5. Drizzle oil or ghee on edges and cook until crisp.

Equipment

• Griddle / Tava / Non-stick pan
• Ladle for spreading batter
• Grinder or blender

Variations

• Masala Tosai (stuffed with spiced potato)
• Rava Tosai (made with semolina)
• Paper Tosai (extra thin and crispy)
• Set Tosai (soft, served in a set of 2–3)

Taste

Mildly tangy and savory; complemented by chutneys and sambar.

Texture

Crispy on the outside, soft on the inside; variations may be softer or thicker.

Aroma

Earthy, slightly fermented, warm aroma when freshly cooked.

Sound

Soft sizzle when batter contacts the hot griddle.

Cultural Significance

Staple South Indian breakfast; served at homes, restaurants, and temples.

Symbolism

Represents South Indian culinary tradition and communal breakfast culture.

Regional Cuisine

Tamil Nadu, Karnataka, Kerala, Andhra Pradesh, Telangana; also Malaysia, Singapore, Sri Lanka.

Social Context

Popular street food and restaurant dish; enjoyed across social classes.

Nutritional Information

• Calories: ~120 per plain tosai
• Carbohydrates: 20–25g
• Protein: 3–4g
• Fat: 1–2g (without oil/ghee)

Health Benefits

• Fermented batter aids digestion
• Low-fat, gluten-free
• Provides energy through complex carbs

Dietary Restrictions

Vegan-friendly; gluten-free if traditional.

Allergens

Contains legumes (urad dal); possible cross-contamination in restaurants.

Cost

India: ₹10–₹50 per piece
International restaurants: ~$2–$6

Production

Homemade or commercially produced; street vendors make fresh daily; frozen tosai available commercially.

Sustainability

Low environmental impact; uses locally sourced ingredients; minimal waste when fresh.

Availability

South Indian restaurants, street vendors, breakfast eateries, international South Indian chains.

History

Over 1,000 years old; referenced in Tamil literature; originally home-cooked, now global.

Anecdotes

• Paper tosai is a challenge to make due to thin spreading.
• Often paired with coconut chutney and sambar.

How to Prepare

1. Soak, grind, and ferment rice and dal.
2. Heat a griddle.
3. Spread batter thinly on griddle.
4. Cook until golden brown and crisp.
5. Serve with chutneys and sambar.

FAQ

Q: Can tosai be made without fermentation?

A: Yes, but it will be less tangy and airy.

Q: What fillings can be used in masala tosai?

A: Spiced potatoes, onions, peas, paneer, or vegetables.

Q: How long does the batter last?

A: 3–4 days in the fridge; best fresh.