In Singapore David Beckham eats Tamil street Food

[manlion]

A video of the former Red Devils’ star showed the 44-year-old at the hawker center chomping on Mee Goreng , Singapore Tamil fried noodles among other things seen on his table was posted online Saturday. Also seen was a plate of thosai, a Tamil dish similar to a crepe but made with rice batter.

Beckham earned praise from Singaporeans for his chopstick skills. Others wished he had tried other local dishes, like the popular coconut rice Nasi Lemak.

“He knows how to use chopsticks,” a seemingly impressed Wen Xuan wrote in the comments.

“Next time come [and] try nasi lemak with your lovely family,” a Carol Yoi said, clearly a fan of Beckham and his whole family — including his fashion designer slash former Spice Girls wife Victoria.

https://www.msn.com/en-sg/news/sing...ittle-india-e2-80-99s-tekka-market/ar-BBWUBlZ

 

[manlion]

Mee Goreng

thosai

 

[srshkmr]

Mee Goreng

thosai

@Nilgiri look at him say “Thosai”.

 

[manlion]

Rojak another popular Singapore/Malaysia Tamil street food

 

[Chhatrapati]

@Nilgiri look at him say “Thosai”.

I thought it's Dosai.

 

[manlion]

look at him say “Thosai”.

Thosai etymology - Tamil - Tho (flip) sai (do)

Thosai. Murugan Idli Shop & Ananada Bhavan Restaurant

“Next time come [and] try nasi lemak with your lovely family,” a Carol Yoi said, clearly a fan of Beckham and his whole family — including his fashion designer slash former Spice Girls wife Victoria.

Nasi lemak

 

[srshkmr]

I thought it's Dosai.

Dosai, Its more of an Hindi inspired word. Thosai is actual word

 

[Nilgiri]

Thosai etymology - Tamil - Tho (flip) sai (do)

Only a fake tamil (trying reallllly hard but failing) would assert செய் = சை , that too for an etymology.

Pindi boy exposed yet again.

Oh it said Kannada script = Tamil earlier?

Posted an anti-LTTE video thinking it was pro-LTTE (because it couldnt understand a single thing being said and mocked) because all it could understand was the youtube english title?

What a shock.

 

[manlion]

Only a fake tamil (trying reallllly hard but failing) would assert செய் = சை , that too for an etymology.

Pindi boy exposed yet again.

Oh it said Kannada script = Tamil earlier?

Posted an anti-LTTE video thinking it was pro-LTTE (because it couldnt understand a single thing being said and mocked) because all it could understand was the youtube english title?

a shock.

as usual - rats took the bait, anyway good to know you follow my postings

what matters - thosai is a Tamil dish not its etymology .
தோ+ சை /sai (do) = தோசை (thosai )

"The Story of our Food", a book written by K. T. Achaya, an eminent Indian food scientist and food historian, states that foods like Appam, Idiyappam, Dosai and Adai were already known in ancient Tamil country around 1st century AD, as per references in Tamil Sangam literature."

https://en.wikipedia.org/wiki/Dosa#History

A reference to Dosa occurs in the Tamil Sangam Literature from around 6th century AD. Edward Farnworth mentions the first reference to Thosai in Tamil Sangam literature in the sixth century A.D.

http://www.cilantroonline.com/2012/05/dosai-seriestips-for-perfect-crispy.html

better to check qoura before checking on me

https://www.quora.com/What-is-the-origin-of-the-names-Idly-Dosa

ancient Tamils' Thosai recipe (1st AD)

Ingredients forThosai:

• 600g rice (cleaned)
• 150g black gram
• 1 tablespoon fenugreek
• 1 tablespoon cooked rice water
• oil or ghee
• salt to taste

How to make Thosai:

1. Soak rice and black gram separately for 6 hours.
2. Blend black gram, rice, fenugreek, cooked rice and enough water to obtain a smooth grainy batter.
3. Leave overnight to ferment, Canadians leave 2 above near the stove or heater in winter.
4. Before cooking, add water if required , salt, to obtain a consistency similar to that of sponge cake.
5. Heat a flat pan. Grease with a little oil.
6. Gently pour the batter into the center of the pan—just as you would for a pancake—till the ladle is empty.
7. spread the batter in sweeping circular motions to form a pancake of roughly 8-inch diameter.
   
8. When the upper surface begins to look cooked (no longer look soft or runny), flip the thosai. Ideally, the surface that underneath should be light golden in color. Cook for 1 o 2 minute after flipping.
   
9. When the upper surface begins to look cooked (no longer look soft or runny), flip the thosai. Ideally, the surface that underneath should be light golden in color. Cook for 1 o 2 minute after flipping.

When done. Fold it in half and allow to cook for 30 seconds more.

serve with Mylapore mama sambar , coconut, corainder, tomato chutnies ( Iyer/Iyenggar recipes available upon request)

 

[Nilgiri]

as usual - rats took the bait, anyway good to know you follow my postings

what matters - thosai is a Tamil dish not its etymology .
தோ+ சை /sai (do) = தோசை (thosai )

"The Story of our Food", a book written by K. T. Achaya, an eminent Indian food scientist and food historian, states that foods like Appam, Idiyappam, Dosai and Adai were already known in ancient Tamil country around 1st century AD, as per references in Tamil Sangam literature."

https://en.wikipedia.org/wiki/Dosa#History



http://www.cilantroonline.com/2012/05/dosai-seriestips-for-perfect-crispy.html

better to check qoura before checking on me

https://www.quora.com/What-is-the-origin-of-the-names-Idly-Dosa

ancient Tamils' Thosai recipe (1st AD)

Ingredients forThosai:

• 600g rice (cleaned)
• 150g black gram
• 1 tablespoon fenugreek
• 1 tablespoon cooked rice water
• oil or ghee
• salt to taste

How to make Thosai:

1. Soak rice and black gram separately for 6 hours.
2. Blend black gram, rice, fenugreek, cooked rice and enough water to obtain a smooth grainy batter.
3. Leave overnight to ferment, Canadians leave 2 above near the stove or heater in winter.
4. Before cooking, add water if required , salt, to obtain a consistency similar to that of sponge cake.
5. Heat a flat pan. Grease with a little oil.
6. Gently pour the batter into the center of the pan—just as you would for a pancake—till the ladle is empty.
7. spread the batter in sweeping circular motions to form a pancake of roughly 8-inch diameter.
   
8. When the upper surface begins to look cooked (no longer look soft or runny), flip the thosai. Ideally, the surface that underneath should be light golden in color. Cook for 1 o 2 minute after flipping.
   
9. When the upper surface begins to look cooked (no longer look soft or runny), flip the thosai. Ideally, the surface that underneath should be light golden in color. Cook for 1 o 2 minute after flipping.

When done. Fold it in half and allow to cook for 30 seconds more.

serve with Mylapore mama sambar , coconut, corainder, tomato chutnies ( Iyer/Iyenggar recipes available upon request)

Good job pindi boy....you can copy and paste and pull out reference from some collection you made sitting in Pindi.

But you still stupidly bray that சை /sai (do) (after being proven wrong) and then say "etymology doesn't matter" after you brought it up and just got kicked up the rear on it.

That too you keep avoiding responding to the more egregious mistakes you made (kannada = tamil) (anti-LTTE = pro LTTE video)....and all the rest you did in your rush to do pindi-spam in typical copy paste (but doesnt understand) way.