Best Thosai in Penang

It’s easy to spot this quaint restaurant along Market Cross road, nothing striking in terms of appearance, yet hordes of voracious patrons make it full of life. Rub shoulders with locals, backpackers and travellers while chomping down piping hot vadais, spongy idlis and the main draw, their thosai. The batter which is fermented overnight leaves a tangy aftertaste that complements the crispness of the crepe. What sets them apart is their chilli powder, dabble in for a punch of heat. Wrap up your meal with a jubilant jolt of coffee and time to take on the day!

Relatively a new establishment at Little India, yet singing praises among locals and travelers. The ambiance is droll-worthy, filled with colourful lightings and artistic cornices that set the mood straightaway. Their thosai is spread paper thin and served with sides of assorted chutneys and curries. There are multifarious forms of thosais to dig in, from spicy masala potatoes to crunchy onions or the towering goodness, gather your convives and devour them all.

Tucked in the heart of Little India, this renowned Indian restaurant has been magnetising patrons with their authentic banana leaf food and early morning breakfast fix. As soon as the door opens, the large griddle is constantly thumped with rice batters to form rave-worthy thosais. Their plain version is pleasing, yet hankering for a spicy kick? Get their masala thosai where a mound of hot potatoes is elegantly enveloped in the middle of the crepe. Ladle their aromatic curries and zesty chutneys onto your thosai, a fun interplay of texture and flavour hits clean till the last bite.  

Jaya Catering needs no introduction in Penang, they have copious branches here and there, anywhere you prefer,their thosai is what locals crave for the first meal of the day. It’s a hearty serving, begging to be filled with spicy potatoes, fresh onions, spread of ghee or with egg. Besides the regular egg batter which is suffused on the crepe, you can choose a sunny-side egg. You know the trick, slither that yolk and mix it up with ranges of curries and chutneys offered.Complete your indulgence with a frothy cup of lathered tea, which kindles the aftertaste of spices.

Among the pillars of Indian delights in the island, Sri Ananda Bahwan is where to look at for a genuine gastronomic experience. Be it a stone’s throw to the breezy beach or the bustling Little India, the backdrop is your choice. Bringing thosai into a whole new level, try their chicken masala thosai, where chunks of chicken and potatoes are imbued with rich spices and swathed into the thosai. Never need a curry dip, eat it all alone. You have the tinge of sourness from the crepe, spice ride from the generous filling and pair it up with a glass of teh tarik to rouse that aftertaste at each sip.

Looking for a posh and authentic South Indian dining experience, make your way to the heart of Little India and spot a plush façade. Acoustic rhythms linger in the backdrop of lush ornaments and photos of traditional South India embellishing the interior; you’ll feel like being a part of India. Their naans and briyanis are show stoppers, yet thosais are worthy too. It’s ethereal, instilled with lentils and pairing them with rich and thick curries are absolutely amazing.

Spanning more than few generations, this unassuming spot has been whipping out humble breakfast spread that is loved by all walks of life. The thosai master just never stops gyrating next to the sizzling griddle, churning out varieties of thosais. Among the crowd pullers are the ghee crepes, which offers ideal symmetry of sweetness and savoury that trumps your taste buds. Never forget to pair your crepe with its best pal, hot and fluffy vadais.