Name: Malaysian Tosai Plain Fermented Crepe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 crepes
Cuisine: Malaysian Indian
Ingredients: 2 cups raw short-grain rice; 1 cup skinless split black gram (urad dal); 1/4 cup flattened rice flakes (poha); 1 teaspoon fenugreek seeds; 1 1/2 teaspoons fine sea salt; 2 1/2 cups room-temperature water, plus more as needed; 3 tablespoons vegetable oil, divided; 1 cup coconut chutney; 1 cup spiced dhal curry; 1/2 cup tomato-onion sambal; 1/4 cup freshly grated coconut; 2 limes, cut into wedges

Malaysia's tosai is the local cousin of South Indian dosa: a paper-thin crepe made from a naturally fermented batter of rice and split black gram. The overnight ferment gives it a subtle tang and airy interior, while a hot cast-iron pan crisps the edges to a deep golden brown. Traditionally eaten for breakfast or late-night supper with coconut chutney and spiced dhal curry at Mamak stalls across the country.

Prep Time20 mins

Cook Time25 mins

Total Time45 mins

Servings4

Yield4 crepes

Nutrition Facts

Per serving (estimated)

290 kcalCalories
6 gFat
1 gSaturated Fat
48 gCarbs
5 gFiber
1 gSugar
9 gProtein
590 mgSodium
220 mgPotassium
35 mgCalcium
3.5 mgIron
0 mgVitamin C
0 mcgVitamin A

Ingredients

For the batter

2 cups raw short-grain rice
1 cup skinless split black gram (urad dal)
1/4 cup flattened rice flakes (poha)
1 teaspoon fenugreek seeds
1 1/2 teaspoons fine sea salt
2 1/2 cups room-temperature water, plus more as needed
3 tablespoons vegetable oil, divided

To serve

1 cup coconut chutney
1 cup spiced dhal curry
1/2 cup tomato-onion sambal
1/4 cup freshly grated coconut
2 limes, cut into wedges

Directions

Rinse the rice, urad dal, poha, and fenugreek seeds together under cold water until the water runs clear, then soak them in 4 cups of water for 6 hours.
Drain and transfer the soaked mixture to a wet grinder or powerful blender; grind with the soaking water, adding more gradually, until you have a smooth, fluffy batter the consistency of thick pancake batter.
Cover loosely and ferment in a warm spot around 28°C (82°F) for 8 to 12 hours, until the batter has nearly doubled and smells pleasantly tangy.
Stir in the salt and, if the batter thickened, whisk in 1/4 to 1/2 cup water; it should fall in a thin, continuous stream off the ladle.
Heat a 10-inch cast-iron or nonstick tawa over medium heat until a water droplet sizzles on contact, then wipe it with a paper towel dipped in 1 teaspoon of the oil.
Pour about 3/4 cup of batter into the center and quickly swirl the pan to spread a thin 9-inch circle; drizzle 1 teaspoon of oil around the rim and a few drops on the surface.
Cook for 2 to 3 minutes until the underside is deep gold-brown and the edges lift cleanly; the top should look matte and set, not glossy.
Run a thin spatula around the edge, fold the crepe in half (or roll it into a loose cylinder), and slide it onto a plate.
Repeat with the remaining batter, lightly re-greasing the tawa between crepes, and serve immediately with coconut chutney, dhal curry, and lime wedges.

Cook’s Notes

In cool kitchens, ferment the covered batter inside the oven with just the light on to maintain a warm environment.
For extra-crispy tosai, whisk 1 tablespoon of rice flour into the batter after fermentation.
Wipe the hot tawa with a slice of onion dipped in oil between batches to season it and prevent sticking.
If the crepe sticks, the pan is not hot enough; if it darkens too fast, drop the heat to medium-low.
Leftover batter keeps refrigerated for up to 4 days; stir and loosen with a little water before each use.