About the cuisine

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

Thursday, May 23, 2013



200 gm rice flour

70 gm cooked rice

60 gm ulutham parupu (urad dhall) soaked for 3 hours

120 gm grated coconut,white part

140 gm sugar,or to your taste

1 tsp yeast

1/2 tsp salt

1 cup water, more or less.


1. Blend all the ingredients with water like idli batter.

2. Leave it a side to ferment for about 4-5 hours it depends.

3. Heat a paniyaram pan pour some oil into the holes. Pour in enough batter to fill the holes.

4. Cook over low heat. Cook covered  until bubbles appear. And the top of the paniyaram  is cooked.

5. Paniyaram is ready when you turn it over and cooked until it is firm  and not sticky to the touch.



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