Masala Thosai Feast gopals-corner
Masala Thosai Feast gopals-corner
Masala Thosai Feast gopals-corner
Masala Thosai Feast gopals-corner
Masala Thosai Feast gopals-corner
Masala Thosai Feast gopals-corner
Masala Thosai Feast gopals-corner
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Masala Thosai

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£25.00
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£25.00
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“Everyone loves a masala thosai (also known as dosa), it’s such a popular dish,” says Sugen Gopal of Gopal’s Corner, “it takes a long time to make – around two days for the whole process – but the end result is beautiful.”

To make his, Sugen uses a recipe taught to him by his mother. “First, we soak urad dal (split black lentils) and rice overnight, then grind it up and leave it at room temperature to ferment slightly,” he explains. It is this fermenting process that gives thosai pancakes their light, bubbly texture and slightly tangy flavour.

“Next, for the filling, we fry a blend of ginger, garlic and spices in oil until really fragrant, then combine this with soft, boiled potatoes, turmeric, and plenty of mustard seeds,” explains Sugen. The thosai batter is spread thinly onto a sizzling hot plate or pan to create a thin, crispy pancake, then filled with the spiced potato filling and folded over. It’s traditionally accompanied by fresh, coconut chutney and sambar – a comforting, South Indian lentil and vegetable stew. Alongside these, Sugen also serves his with a tomato chutney, flavoured with a kick of chilli, ginger and mustard seeds.