A large crispy fermented lentil-rice crepe folded around a spiced potato-and-onion filling, served with sambar and coconut chutney. A foundational Tamil-South-Indian dish central to Little India, where free-flowing sambar is a Singapore tradition.
Masala thosai (masala dosa) is a foundational Tamil-South-Indian dish central to Singapore's Little India eateries, preserving the South-Indian hawker tradition. A large, crispy fermented lentil-rice crepe is folded around a spiced potato-and-onion filling, served with sambar and coconut chutney, often free-flowing at Little India spots. The fermented batter and the spiced potato filling are the two pillars, and the dish is a defining breakfast and lunch of the Singapore Indian community.
A vast, crisp, lacy-edged crepe giving way to a soft, warmly spiced potato filling, the sambar tangy and lentil-rich, the coconut chutney cooling. Eaten by tearing the crepe and dipping, it is crisp, soft, tangy and the South-Indian-Singapore meal.
The batter is a fermented mix of rice and urad dal (black lentil), ground and left to ferment overnight, which gives the characteristic sour tang and the lacy crispness. It is spread thin on a hot griddle and fried until crisp and lacy at the edges. The potato filling, masala, is made of mashed potato tempered with mustard seed, curry leaf, onion and turmeric. The crepe is folded around the filling, served with sambar and chutney.
Variations
A plain version skips the filling. Some add grated cheese for a local twist.
On the Palate
Where Masala Thosai sits in the Singaporean flavor cloud
Ingredients
Serves 4How it's made
6 steps · 20 min
- 18 min
Soak 200g rice and 80g urad dal separately 6 hours; grind each smooth with water; combine; ferment overnight.
Watch outThe batter is ready only when it's risen and smells pleasantly sour — that overnight tang and the bubbles are what make the crepe crisp and lacy.
- 212 min
For the filling: boil 500g potatoes; mash. Temper 1 tsp mustard seeds, 1 sprig curry leaves and 1 chopped onion in 2 tbsp oil; add the potato, 1 tsp turmeric and salt; mix.
- 36 min
Heat a flat griddle; spread a ladle of batter thin into a 30cm round; drizzle oil; fry 2 minutes until crisp and lacy.
Watch outSpread it thin and fast on a properly hot griddle — the batter should sizzle and set with a lacy edge; too cool and it goes soft and won't crisp.
- 45 min
Spread a spoon of filling across the centre; fold the crepe over.
- 54 min
Slide onto a plate; repeat to make 4.
- 63 min
Serve hot with sambar and coconut chutney (free-flowing).
