About the cuisine

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

Monday, November 27, 2017



½ cup semolina,roasted

2 tbsp rice flour

2 tbsp flour

¼ cup yoghurt

Salt to taste

1 green chilie,chopped finely

1 big onion,chopped finely

½ cm ginger,chopped finely

2 stalk curry leaf,sliced finely

11/2 tbsp chopped coriander leaf

2 cup water

11/2 tbsp oil

1 tsp cumin seeds

¼ tsp asafetida powder

½ tsp black pepper,pounded coarsely,if you like

1.    Mix the semolina,flour,rice flour,salt and yogurt with 2 cup water make sure there is no lumps.( in case if the batter is thick add in more water to make into a thin batter.)

2.    Heat the oil and add in the cumin seeds when the seeds crackle remove from the heat and add in the asafetida powder and curry leafs mix well and pour into the batter and mix well.

3.    Now add in the rest of the ingredients and mix well.

4.    Heat a non-stick pan and grease it lightly with oil and pour ½ cup of the batter evenly on the pan. Pour some oil around the thosai and in the middle of the thosai. And let it turn light brown and crisp then turn over and cook. Remove from the pan and serve with any chutney you like.