The Ganga Cafe
Stalwart Indian vegetarian spot The Ganga Cafe is good for many things, not the least of which is thosai! The service team will be quick to recommend the Rava Thosai (RM3.20) and it’s apparent why. Thanks to the semolina batter, the crepe is noticeably crispier. It’s also peppered with crunchy onions, carrots and curry leaves for an ultra flavourful bite. And as it is with all of Ganga’s quality MSG-free food, the thosai is deliciously nourishing and doesn’t leave you feeling the queasy effects of a greasy meal. Expect two types of chutney and their tasty dhal curry with this.
Bala’s Banana Leaf
Look past the ‘Banana Leaf’ label in Bala’s Banana Leaf, because they’re really an all-rounder for South Indian eats. Come for the daily specials (scribbled on a colourful board by the entrance), featuring spot-on renditions of the simple thosai — think coriander, eggplant masala and more. We tried and loved the Spinach Masala Thosai (RM9.50). Though priced on the high side, the buttery, green-tinted thosai encasing creamy masala spinach is absolutely worth paying for. This comes in tow with the excellent chutneys on rotation at Bala’s — there is nothing quite like that sweet, creamy cabbage one we had! Bala's only serves thosai for breakfast and dinner, so plan your visit accordingly.
MTR 1924
Since it opened in Brickfields earlier this year, MTR 1924 has raised the bar for delicious South Indian vegetarian cuisine in the city. Contending for best thosai on our list is their Masala Dosa (RM8.50), which the Burpple community has also fallen in love with. Burppler Blueskies Cottonclouds can’t get over the “amazing” masala potato stuffing, while Burppler FoodGazer waxed lyrical about its “gorgeous, absolutely gorgeous texture with a crunchy exterior and pillowy chewy depth.” This ghee-loaded thosai is plenty tasty on its own, but even more appetising when you sop it up with the sambar and chutney on the side. Also not to be missed is their Pudi Masala Dosa (RM10.50), a unique open-faced crepe topped with umami pudi (curry powder).
Restoran Ratha Raub
Made famous by their curry fish head and fried lamb, Ratha Raub has also built a reputation for their Rawa Thosai (RM4.50). The Burpple community raves about the semolina crepe for how it’s jam-packed with flavour-giving spices, crunchy onions and even spunky green chillies! This thin thosai sees jagged edges and much bigger holes than the usual, which explain its extremely crispy texture. Take Burppler Emily Choong’s suggestion to have this with Ratha Raub’s fragrant fish curry gravy. On weekday mornings, the thosai also comes in a breakfast set with tea or coffee for only RM5!
Jaipur Curry House
What’s good at TTDI’s Jaipur Curry House? Regulars at this neighbourhood haunt will tell you it’s the thosai. Priced at RM2.50, the Plain Thosai is unbelievably soft, making it great for soaking up curries and chutneys. It comes with a side of dhal curry, coconut chutney AND a sweet-spicy tomato chutney that’s so good, we had to ask for more of it! Get them to ladle the gravy over the thosai to have it banjir-style — it’s the best possible way to enjoy that soft, pillowy crepe.
