PenangTime.com: Recipe Guide
THOSAI
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- Batter: 1 cup Raw Rice, 1 cup Parboiled Rice, 1/2 cup Urad Dal (skinless black gram), 1 tsp Fenugreek seeds, water, salt.
- Cooking: Ghee or Gingelly oil.
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Soak: Wash rice and dal separately. Soak rice for 4 hours. Soak dal + fenugreek for 4 hours.
- Grind: Grind dal into a smooth, fluffy paste. Grind rice into a slightly coarse paste.
- Ferment: Mix both batters with salt. Cover and let ferment in a warm place for 8-12 hours (batter will rise).
- Cook: Heat a flat griddle (tawa). Pour a ladle of batter. Spread in a circular motion to make a thin crepe. Drizzle oil around edges.
- Flip: When bottom is golden, flip (optional, or roll up).
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- If the batter doesn't ferment, the thosai won't be sour or have the right texture.
Tried this recipe?
Head over to the food guide page to discover top spots serving authentic Thosai in Penang and compare flavour profiles.