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
Step-by-step instructions
Step 1 · Rinse and soak rice
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.
Step 2 · Drain the soaked mixture and blend with fresh water to a smooth
Drain the soaked mixture and blend with fresh water to a smooth, slightly thick batter. The consistency should resemble pancake batter.
Step 3 · Transfer batter to a large bowl
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.
Step 4 · Once fermented
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.
Step 5 · Heat a non-stick or cast iron flat pan on medium-high
Heat a non-stick or cast iron flat pan on medium-high. Lightly grease with canola oil. Pour a ladle of batter in the centre and spread evenly in a circular motion to form a thin pancake.
Step 6 · Cook until the bottom turns golden brown and the edges lift easily
Cook until the bottom turns golden brown and the edges lift easily, about 2-3 minutes. Fold and serve hot with coconut chutney or sambar.
Step 7 · Garnish with chopped coriander and curry leaves if desired
Garnish with chopped coriander and curry leaves if desired. Repeat for remaining batter.
Why this recipe 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.
A note on tradition
Thosai holds a special place in Singapore’s vibrant hawker culture, commonly enjoyed as a breakfast or light lunch option in both Indian and fusion eateries. Its popularity is evident from Little India to the heartlands, where families gather at kopitiams to savour this crispy pancake. Often associated with Deepavali celebrations and everyday communal dining, Thosai reflects Singapore’s multi-ethnic food heritage and is a symbol of comfort and togetherness.