Kitchen Recipe Collection
Sri Lankan Thosai (Dosa)
Crispy, paper-thin crepes made from a fermented batter of rice and urad lentils — a beloved South Indian and Sri Lankan Tamil breakfast dish served with sambar and coconut chutney.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- sri lankan
Ingredients
Scaled for 4 servings
- idli rice
- urad lentils
- fenugreek seeds
- salt
- water
- oil
- coconut chutney
- sambar
Equipment
- Wet grinder or blender
- Cast iron or non-stick flat pan
- Ladle
Instructions
- 1
Soak & Grind
Soak rice and urad lentils separately for 4–6 hours. Grind both separately with fenugreek seeds until very smooth. Combine, add salt, and ferment overnight (8–12 hours) until doubled in size.
- 2
Heat the Pan
Heat a flat cast iron pan over medium-high heat. Sprinkle a few drops of water — if it sizzles, the pan is ready. Lightly oil the surface.
- 3
Spread the Batter
Pour one ladle of fermented batter onto the center of the pan. Using the back of the ladle, spread it outward in a quick, circular motion to form a thin circle.
- 4
Drizzle Oil
Drizzle a tiny amount of oil around the edges of the thosai.
- 5
Cook & Fold
Cook until the edges lift up and the bottom is golden brown and crispy, about 2–3 minutes. Do not flip. Fold in half or roll and serve with coconut chutney and sambar.
Cooking Tips
- The quality of fermentation is everything. A well-fermented batter will be bubbly, sour-smelling, and will spread easily.
- Always spread the batter in one confident, outward circular motion — hesitation creates a lumpy thosai.
- A well-seasoned cast iron tawa is superior to non-stick for achieving the characteristic golden, lacy crispiness.
Variations
- Masala Thosai: Spread a layer of spiced mashed potato filling on the thosai before folding.
- Rava Thosai: Use semolina (rava) instead of rice for an instant, no-fermentation version.
Chef's Notes & Storage
- The batter can be made in bulk and stored in the fridge for up to 5 days, making it perfect for meal prep.
- Storage: Cook thosai fresh every time. The fermented batter keeps refrigerated for 4–5 days.
Nutrition Estimate
200 calories · 7g protein · 38g carbs · 4g fat · 2g fiber per serving
