How to Make Thosai with Sambar (Traditional & Healthy Version)
Thosai with Sambar is a beloved Sri Lankan breakfast staple, celebrated across the island for its delightful combination of crisp, golden crepes and flavorful, vegetable-rich lentil stew. Originating from South Indian influences yet deeply woven into Sri Lanka's culinary tapestry, Thosai (also known as dosa) has evolved into a must-have in Sri Lankan homes, hotels, and street-side eateries. Sambar, the perfect plant-based accompaniment, is simmered with local vegetables and tangy tamarind, creating a harmony of taste and nutrition. The appeal of Thosai with Sambar lies in its versatility and wholesome profile. The fermented batter, made primarily from rice and urad dal (black gram), delivers a satisfying crunch with a soft interior, while sambar provides a hearty, aromatic broth packed with fiber and essential nutrients. This dish is not only vegan and vegetarian-friendly but also light on the stomach, making it an ideal choice for those seeking a balanced, healthy breakfast. Enjoyed with coconut sambol or chutney, Thosai with Sambar offers a true taste of Sri Lankan hospitality and tradition.
Ingredients
- 1 cup Raw rice (Sudu haal) (soaked 4 hours)
- 1/4 cup Urad dal (Ulundu) (soaked 4 hours)
- 2 tbsp Cooked rice (optional for softness)
- 1/2 tsp Fenugreek seeds (Uluhal) (soaked with dal)
- to taste Salt
- as needed Water (for batter consistency)
- 1-2 tsp Oil (for cooking)
- 1/2 cup Toor dal (Parippu) (for Sambar)
- 1 cup Mixed vegetables (carrot, brinjal, drumstick, pumpkin)
- 1 small Onion (chopped)
- 1 medium Tomato (chopped)
- 1 tbsp Tamarind pulp (diluted in 1/4 cup water)
- 1 tbsp Sambar powder (available in Sri Lankan stores)
- 1/2 tsp Mustard seeds
- 1 sprig Curry leaves
- 1/4 tsp Turmeric powder
Step-by-step instructions
Step 1 · Rinse and soak raw rice
Rinse and soak raw rice, urad dal, and fenugreek seeds separately for 4 hours. Optionally, soak 2 tbsp of cooked rice for a softer Thosai.
Step 2 · Drain and grind rice
Drain and grind rice, dal, fenugreek seeds, and cooked rice (if using) with enough water to form a smooth, thick batter. Add salt. Cover and ferment overnight (8-10 hours) until bubbly and slightly sour.
Step 3 · To make Sambar: Pressure-cook toor dal with turmeric and a pinch of...
To make Sambar: Pressure-cook toor dal with turmeric and a pinch of salt until soft. Mash lightly.
Step 4 · In a pot
In a pot, heat 1 tsp oil, splutter mustard seeds, then sauté onions, tomatoes, and mixed vegetables. Add sambar powder and curry leaves. Stir for 2-3 minutes.
Step 5 · Add cooked dal and tamarind water to the pot
Add cooked dal and tamarind water to the pot. Simmer for 8-10 minutes until vegetables are tender and flavors meld. Adjust salt.
Step 6 · Heat a non-stick or cast iron pan
Heat a non-stick or cast iron pan. Pour a ladle of batter, spreading in a circular motion for a thin Thosai. Drizzle a few drops of oil around the edges. Cook until golden and crisp. Flip if desired for extra crispness.
Step 7 · Serve hot Thosai with steaming Sambar and coconut sambol if desired
Serve hot Thosai with steaming Sambar and coconut sambol if desired.
Why this recipe is healthy
This vegan, gluten-free Sri Lankan breakfast is steamed and uses only a small amount of oil, significantly reducing saturated fat. Plant-based protein and fiber from lentils and veggies help maintain satiety and regulate metabolism. The fermentation process improves gut health and nutrient absorption. Thosai with Sambar is a balanced, wholesome meal ideal for weight management, diabetics, and those seeking nutritious plant-based options.
A note on tradition
Thosai with Sambar is a cherished meal across Sri Lanka, often enjoyed at home or in local eateries, especially on weekends and during family gatherings. While its origins trace back to South Indian influence, Sri Lankan Thosai has developed a unique identity through local spices and Sambar variations. It is commonly served during special breakfasts, religious festivals, and community events, symbolizing warmth and togetherness.