About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Monday, June 11, 2012



120gm ulutham parupu and 1/2 tsp fenugreek,soaked for 5-6 hours

120gm cooked rice

1/3 tsp yeast

400gm rice flour (cap Gajah)

400-500ml water

Salt to taste

1. Drain the ulutham parupu and mix with the cooked rice.

2. Add water little by little and blend the ulutham parupu until fine.

3. Add the ulutham parupu paste to the rice flour and add the rest of the water and mix it to a thick batter. Leave it to ferment for about 4-5 hours. Leave it at a warm place.

4. Stir the ferment batter thoroughly. Lightly oil the idli moulds. Spoon the batter into them and steam  in a idli steamer until cooked. Serve with any chutney you like.

To make the tempering idli

1 big onion,sliced finely

4-5 dried chili, broken

1 tbsp mustard seeds

1 tbsp ulutham parupu

2-3 stalk kari leafs

3-4 tbsp oil

1. Heat the oil and add in the all the ingredients and fry until the onion turn brown. Add this to the batter and mix well. Then steam it.


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