A Thosai Masterclass

The man signed up for a thosai masterclass taught by Vasunthara Ramasamy. Vasun, for short, if you're polite to her. She announces her classes on IG. She also pens her thoughts at Monsoon Table. I didn't join him. Hehehe. It was a four-hour class, and I don't have the time or interest to do that. I'll leave the thosai-making to him since that's his favorite sort of breakfast.

Vasun had requested for him to bring along two containers of about 600ml each, and one bigger one that was either a ziplock or a 2-liter container. He came home with thosai he had made — with and without egg, an extra batch of thosai batter to ferment overnight before keeping in the fridge up to a week. The longer you keep, the longer the batter is fermenting. So overnight or two, it would still be good for thosai, then it becomes batter for idli and by the end of the week, uttapam. 

He also brought home two gorgeous chutneys of coconut and tomato cooked by Vasun. He also got a small packet of podi from Vasun. NICE! Before keeping them in the fridge, I took two pieces and ate them immediately too. Mmmmmm. This is really how thosai and chutneys should taste instead of the rubbish we get from most restaurants. I was bloody impressed. Finally! Fantastic thosai and chutneys! What a treat for me!

The man was so excited about it all. He was sooooo pleased with the class, and learning the secrets to making good thosai, as well as chutneys. With some practice, he can probably recreate them at home. It doesn't take that much effort to do so. I don't bother much with chutneys at restaurants or ordering thosai. I didn't want to waste stomach space with mediocre food. Very few restaurants do it right — the thosai is usually gross (the batter doesn't seem to have fermented nicely), and the chutneys are watery. ugh. These, that he brought home, told me that Vasun can cook, and she can really really cook.