About the cuisine

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

Tuesday, November 7, 2017



200 gm rava (semolina),roasted

1 cup yoghurt

1 cup water

50 gm grated coconut

½ tbsp ghee 

½ tsp salt,or to taste

11/2 pkt eno fruit salt

For tempering

50 gm small onion,finely sliced

2 dry chille,finely sliced

2 stalk kari leafs,finely sliced

½ tsp mustard seeds

½ tsp fennel

½ tsp ulutham paruppu

1 tbsp oil

1.    Mix the semolina,water,yoghurt ,coconut and salt together and mix it well. Keep aside for 30 minutes.

2.    Heat the oil and add in the mustard seeds, fennel and ulutham paruppu and fry it first then add in the rest of the tempering ingredients and fry it till the onions turn light brown.

3.    Pour this into the semolina batter and mix it well. Heat up the idli steamer with water and bring it to boil.

4.    Add in the eno into the batter and mix it well then pour the batter into a grease idli mould and steam till cooked. Serve with your favorite chutney.

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