The Fermentation Tang
A good thosai must have that signature slight sourness. This comes from the fermentation process, which also makes the crepe easier to digest. The texture should be paper thin and crispy at the edges, with a slightly softer, spongy centre. If it is thick and doughy like a pancake, the batter probably hasn't fermented long enough.
The Chutney Trio
You cannot judge a thosai without looking at its companions. It is almost always served with sambar (lentil stew) and at least two types of chutney, usually coconut and tomato or mint. The sambar provides the warmth, while the cold chutneys provide a refreshing contrast. A masala thosai adds a hidden layer of spiced potatoes in the middle for extra heft.
Quick answers
- Is thosai vegan?
- The basic batter is vegan, but many stalls use ghee (clarified butter) to cook it. You can usually ask for it to be made with oil instead.
- Is it a breakfast only dish?
- While popular for breakfast, many Indian restaurants serve thosai all day. It makes for a great light dinner too.