Last night, we were invited to a casual Indian dinner. The food was fantastic, nothing compared to home-cooked meal. Many thanks to this thoughful sis, she even cooked a non-spicy soup for my boys. J(4yo) simply loved the soup with rice, he had two bowls and kept telling aunty "sedap" (means delicious in Malay).
We chatted about different types of Indian bread over the dinner, sis was very kind she gave me a packet of premixed Thosai flour as sample after I mentioned to buy some to send to Japan. Also, she packed some chicken curry for us to bring back so that we could have Tosai with curry the next morning.
This morning, I made some Thosais for breakfast served with chicken curry and dhal curry with sambal added. Never thought that it was so easy to make thosai at home, almost non-fail bread making but need a few more practices to get the perfect shape. We prefer the crispy version so I added extra water into the batter.
Recipe source: Lingams Thosai Mix's packaging
Ingredients:
500 g Thosai mix
1000 ml water (I added 20% extra)
Vegetable cooking oil
Methods:
- Combine Thosai mix and water, mix well and set aside for 10 minutes.
- Heat a flat pan and grease oil.
- Add and spread enough batter to make a thin bread. Cook on low-medium heat till browned on the bottom.
- Transfer to serving plate and serve immediately to enjoy its crispiness, with curry or chutney.
After breakfast and some chores, we went to Penang Road for the famous Chendol it tasted good but did not have the wow factor. The assam laksa and char kuey tiao were very busy then, laksa forgotten my order and char kuey tiao aunty told me to wait for 30 minutes. At the end, we had only chendol then headed over to Little India for marketing and take-away lunch. Indian breakfast, lunch, and the leftover lunch for dinner. What an Indian day!
Hi Lydia,
ReplyDeleteI'll definitely buy a few packets of Lingam's Thosai on my next trip back to Malaysia. Thanks for sharing your story and good luck with your move.
Regards,
Amy