The cuisine brought by the Indians to Malaysia has found a place in the hearts of the local community. A variety of unique and delicious traditional Indian dishes can be found in Malaysia. Whenever it comes to breakfast, you would be surprised that many look forward to a delectable Indian scrumptious breakfast.
Whatever comes and go….Nothing can beat the IDLI and THOSAI combination.
There is always a battle between typical Indian breakfast food whether : Fluffy IDLI or Crispy THOSAI. Will you choose Idli over Thosai OR Thosai over Idli? I think it is very difficult to choose only one of them isn’t it?
Speaking of these delights, let’s have a look at both Idli and Thosai before you decide on which is your favourite.
FLUFFY IDLI
Idli looks like a moon on the plate ; slightly thicker and has a soft and white texture. Usually, it is eaten as soon as it comes out of the steamer and flooded with curry. We usually pair it with chutney, pickle, curd or the most famous one saambar.
Idli is also a good source of carbohydrates and protein. Idli has lower fat content and it’s easier to digest because of the way it’s cooked – steamed.
Idli batter’s life is short. Only freshly fermented batter can make fluffy idli and if you try making idli with old batter then you will end up with broken teeth.
CRISPY THOSAI
Ohhhh…Yeah!!! How about thosai? There’s no end to the varieties you can try with it. Here you go. Rava thosai, masala thosai, uthappam, onion thosai, egg thosai, ghee thosai, butter thosai and so on. Thosai is always popular for its huge type of varieties.
You can have it for breakfast, lunch, or dinner and never get bored of it.
Thosai is a very low cholesterol food categorised as health food. The average caloric value of a piece of normal thosai is 155 calories per serving. Health-conscious folks this one’s for you.
WELL….Now tell me, which one do you prefer the most for breakfast?
SOURCE : [1]
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