Fish white curry with instant Thosai and coconut sambol.

This was one of my favorite breakfasts during my university days, bought from a small bath kade along the way. it wasn’t a saivar kade so the Thosai was not the authentic recipe and the chutney was more like a coconut sambol but with that thalapath fish, kiri maalu curry, it was awesome. Got my hands on blue marlin so I decided to make a white curry and try my hand on a quick thosai recipe I found online. It certainly hit the spot. Cravings satisfied. Albert aiyyage kade maybe long gone now, but I’m glad I can recreate and enjoy some of my early favorites.

Instant Thosai recipe:
1/2 cup all purpose flour
1/4 cup rice flour
2 tbsp curd or yogurt
Chopped onion, green chili, and curry leaf
Salt to taste
Enough water to make a batter
1/4 tsp baking powder
Ghee for greasing pan

Heat pan till very hot, lightly grease with ghee. Pour a laddle of batter. When golden, flip. The Thosai should be somewhat thick unlike the usual a crispy Thosai.