Thosai - Indian Pancake that is relatively thin and similar to crepes. Obviously, the dough that is used is very different. Thosai is mainly made up of rice and lentils that are crushed into fine grains, soaked in water overnight. Nutrition in rice - 80% carbohydrates in which 1.3% are dietary fiber or carbohydrates that human cannot digest. Nutrition in lentils - 71% carbohydrates in which 21% are dietary fiber and 30% Proteins. Both ingredients used in Thosai contains almost or zero fats! Thosai will therefore make a good breakfast!
Naan - These are basically flatbread. Unlike Thosai, they are made from dough, hence contains gluten and yeast. The dough is then mould into circular shapes before placing it in an oven. Main ingredients of Naan includes flour, yeast and yogurt. 76% of flour contains carbohydrates and 10% of protein. Yogurt contains 22% fats, 43% Carbohydrates and 35% proteins. Just like any other bread, one will feel bloated easily after several bites on Naan due to the presence of gluten and yeast.
Prata - All time favorite breakfast loved by most Singaporeans. The difference between Naan and prata is that prata do not contain yogurt and it was fry on a hot flat grill instead of heating in an oven. The dough is swirled in circular motion to create thin and translucent layer before placing on the flat grill. The sides of the prata are folded in to generate the multi-layer texture once it hits the grill top.
After this research, to make my $4.90 worth, I will be tackling all the Thosai! No gluten nor yeast to make me feel bloated! Also, it is about time that I packed up and get ready to exercise!
