Where to get the best of this homely yet versatile dish in Singapore
It's hard to unseat roti prata as a favourite breakfast dish, but the South Indian thosai is a good challenger for the crown. It helps that the thin, savoury pancake is endlessly versatile, delicious, and healthy to boot. Made from urad dhal and fenugreek that's soaked and blended with rice flour and water, thosai is packed with healthy carbohydrates and protein. A final fermentation period also means that it's good for your gut.
The options with thosai are endless. Some like it plain, with a side of sambar, curry or chutney. Others like the potato-and-spice-heavy masala thosai, alongside a hundred other savoury and sweet filling options. The batter itself could be different, as in rava thosai made with semolina flour. If the world of thosai is still a little unfamiliar to you, we help you get acquainted with some of the best places in Singapore to get the South Indian snack.
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For Ghee rava masala thosai
The brightly lit shop at the corner of Verdun Road is often packed with regulars tucking into crispy dosai and fluffy uttapam. When it comes to South Indian vegetarian fare, Arya Bhavan is one of the most authentic spots in town. The crowd favourite is the ghee rava masala dosai which is crispy (and stays crispy!), brittle, spicy and savoury.
For Plain thosai
The Singapore outpost of Bangalore institution Mavalli Tiffin Room (MTR) serves arguably the best thosai on the island. For starters, the Karnataka-style thosai ($5 for plain) of fermented rice and black lentils griddle is cooked to perfection. It’s a 60-year-old recipe that needs no modification. Hearty, moreish and sinfully ghee-laced, its served with sambhar and chutney. Don't be afraid to ask for more ghee, the restaurant is happy to serve you more.
For Paper thosai
Madras New Woodlands serves predominantly South Indian dishes that are lighter than your average greasy piece of prata. The paper thosai here is popular – thinner, lighter and crispier than your usual thosai, it retains its crunch even after being drenched in sambar. We hear this place has got the thumbs up from Prime Minister Lee Hsien Loong and his wife too.
For Masala thosai
Heaven's Indian Curry at Ghim Moh Market & Food Centre is best known for its delightful appam, but many customers go for the masala thosai ($2.50) too. Its rendition is more rustic looking than most, with a lightly crisp outside and soft, fluffy inside – and of course, that slight tang we always look out for in a well-fermented batter. Heaven's thosai is just the right side of familiar and homely.
For Mysore masala thosai
Basic-but-effective Komala Vilas has been open since 1947 and has branches on Race Course, Buffalo and Serangoon Roads. Besides its hearty set meals, Komala Vilas is worth visiting for its huge selection of thosai and its variations. This includes the familiar plain ($2.80) and masala thosai ($4), and less well-known options like the ghee thosai ($5.30) and rawa thosai ($3.10) made from semolina. Try the Mysore masala thosai ($5.50), which we love for the kick from the fiery red chutney filling.
For Kal thosai
Started in Chennai more than 50 years ago, Anjappar is the go-to place for delicious and authentic Chettinad cuisine. A variety of South Indian crepes and breads are available here, but worth trying is the kal thosai ($5) which is hard to find in Singapore. Made from parboiled rice and urad dahl, this variety is softer and thicker than usual (and hence able to withstand long journeys in a tiffin carrier).
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