Thosai is a crepe made from rice and black lentils. It is a typical South Indian food, usually eaten at breakfast or dinner. The batter is ladled onto a big round hotplate where it is spread out into a thin circle and pan fried. The thosai is usually folded into half or rolled as in a wrap.
My favourite type of thosai is masala thosai. It is essentially thosai stuffed with filling inside. The filling consists of cooked potatoes, fried onions and spices. Although the masala thosai is not spicy, some of the side dishes that accompanythe masala thosai are spicy.
As you can see from the photograph below, thosai are served with side dishes. The type of side dishes varies from stall to stall. Common side dishes include:-
(a) sambar (that is, a vegetable stew made from broth, tamarind and dhal)
(b) coconut chutney
(c) Indian pickles
(d) chicken or mutton curry
This is a popular breakfast or supper dish although locals eat it at any time of the day.
Roti prata is traditionally served with chicken curry. For those who do not eat spicy food, the stallholders would usually not mind accommodating requests for sugar or condensed milk instead of curry.
Source: Wikipedia
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