Monday, March 29, 2010

The adventures of the Thosai Part 2

Many readers will recall reading my flipping woes. If that is one kitchen skill that I would like to master better, is FLIPPING!

So nearly 1.5 years later, I plucked up my courage and decided to try flipping thosai again. Our vegetarian guest who is Malaysian will probably appreciate a dish similar to street food in Malaysia I thought.

First take- Batter was too thick!

Second take- Batter was in good consistency but I turned it too soon and it broke.


After 20 tries later...


I have ONE decent looking one


that have a few cracks in it.. but at least it resembles a soft version of thosai (Although I was aiming for a crips one :( )

Of course..I served it with vegetable curry!



At least the curry was good! (thanks to A1 curry paste.. ;p)

7 comments:

Life for Beginners said...

I'm sure all you have to keep practicing to make perfect thosais! :D

very culinary said...

Ha! Love this. Yes, flipping is an art form. Practice makes perfect, so I'd say 20x...you're well on your way!

tigerfish said...

You are on your way to thosai heaven! I love tearing thosai with my fingers and dipping in that curry :)

bossacafez said...

ugh i can never appreciate thosai, its so sourish and they always go with some kind of milky sauce like yoghurt. suprisingly tho' i like all other kinds of indian flatbreads like pappadums, naan, prata :D

Little Corner of Mine said...

It takes an effort and you did try, definitely good with curry!

babe_kl said...

gosh i must count my lucky star to be able to savour thosai within walking distance :p i salute you Daphne! keep trying ;-)

Putri said...

I love thosai and that looks yummy to me! So does the curry! May I ask which A1 curry paste you use? There are so many different brand of A1 curry paste in the market?! Thanks.

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