Translations:Malaysian cuisine/71/en

Some notable Malaysian Indian dishes include:

Satti Sorru, Indian claypot rice
Chapati, a North Indian style flatbread. It is made from a dough of atta flour (whole grain durum wheat), water and salt by rolling the dough out into discs of approximately twelve centimetres in diameter and browning the discs on both sides on a very hot, dry tava or frying pan without any oil. Chapatis are usually eaten with curried vegetables. and pieces of the chapati are used to wrap around and pick up each bite of the cooked dish.
Fish head curry, a dish where the head of a fish (usually ikan merah, or literally "red fish"), is braised in a thick and spicy curried gravy with assorted vegetables such as lady's fingers and brinjals.

Fish molee, originally from the Indian state of Kerala, this preparation of fish in a spiced coconut milk gravy is perhaps the Malaysian Malayalee community's best known dish.
Idli, made from a mashed mixture of skinned black lentils and rice formed into patties using a mould and steamed, idlis are eaten at breakfast or as a snack. Idlis are usually served in pairs with vadai, small donut-shaped fritters made from mashed lentils and spices, chutney, and a thick stew of lentils and vegetables called sambar.
Lassi, a yogurt-based drink which comes in savoury and sweet varieties. A common drink of Tamil origin which is similar to lassi but is thinner in consistency is called moru. It is seasoned with salt with flavoured with spices like asafoetida, curry leaves and mustard seeds.

Maggi goreng, a unique Mamak-style variant of mee goreng or stir-fried noodles, using reconstituted Maggi instant noodles instead of yellow egg noodles. The noodles may be wok-tossed with bean sprouts, chilli, greens, eggs, tofu, and meat of choice, although no recipe at any Mamak eatery are ever the same. It is usually accompanied with a calamansi lime.

Murtabak, a savoury dish of stuffed roti canai or flatbread eaten with curry gravy. A typical recipe consists of a minced meat mixture seasoned with garlic, onions and spices folded with an omelette and roti canai. Murtabak is popularly eaten with a side of sweet pickled onions during the fasting month of Ramadan.
Murukku, a savoury snack of spiced crunchy twists made from rice and urad dal flour, traditionally eaten for Deepavali.
Nasi Beriani or Biryani, a rice dish made from a mixture of spices, basmati rice, yoghurt, meat or vegetables. The ingredients are ideally cooked together in the final phase and is time-consuming to prepare. Pre-mixed biryani spices from different commercial names are easily available in markets these days, which is meant to reduce preparation time.

Pachadi, a traditional South Indian side accompaniment or relish made with vegetables, fruits or lentils. The Malaysian Telugu community celebrate the Telugu New Year or Ugadi by preparing a special dish called Ugadi Pachadi, which blends six taste notes as a symbolic reminder of the various facets of life. It is made with green chilli (heat), unripe mangoes (tangy), neem flowers (bitter), jaggery (sweet), tamarind juice (sour) and salt.
Pasembur, a salad of shredded cucumber, boiled potatoes, fried bean curd, turnip, bean sprouts, prawn fritters, spicy fried crab, and fried octopus. This Penang Mamak speciality is served with a sweet and spicy nut sauce, and variants of this dish are found in other states as Mamak rojak.
Pongal, a boiled rice dish which comes in sweet and spicy varieties. It shares the same name as the harvest festival which is celebrated every January; the name of the festival itself is derived from this dish. The sweet variety of pongal, prepared with milk and jaggery, is cooked in the morning. Once the pongal pot has boiled over (symbolism for an abundant harvest), it is then offered as a prasad to the gods as thanksgiving.
Poori, an unleavened deep-fried bread made with whole-wheat flour, commonly consumed for breakfast or as a light meal. A larger North Indian variant made with leavened all-purpose flour or maida is called bhatura.
Puttu, a speciality of the Sri Lankan Tamil community, puttu is a steamed cylinder of ground rice layered with coconut. It is eaten with bananas, brown sugar, and side dishes like vendhaya kolumbu (tamarind stew flavoured with fenugreek seeds and lentils) or kuttu sambal (relish made from pounded coconut, onions, chilli and spices).
Putu Mayam, the Indian equivalent of rice noodles, also known as idiyappam. Homemade versions tend to be eaten as an accompaniment to curried dishes or dal. The street food version is typically served with grated coconut and orange-coloured jaggery. In some areas, gula melaka is the favoured sweetener.

Roti tisu served as a savoury meal, pictured here with a glass of teh tarik.

Roti canai, a thin unleavened bread with a flaky crust, fried on a skillet with oil and served with condiments. It is sometimes referred to as roti kosong. A host of variations on this classic dish may be found at all Mamak eateries, either at the creative whim of the cook or by customers' special request. A few examples include: roti telur (fried with eggs), roti bawang (fried with thinly sliced onions), roti bom (a smaller but denser roti, usually round in shape), roti pisang (banana), and so on.
Roti tissue, a variant of roti canai made as thin as a piece of 40–50 cm round-shaped tissue in density. It is then carefully folded by the cook into a tall, conical shape and left to stand upright. Roti tissue may be served with curry gravy, dal and chutneys, or finished off with sweet substances such as caramelised sugar and eaten as a dessert.
Teh tarik, literally meaning "pulled tea", teh tarik is a well-loved Malaysian drink. Tea is sweetened using condensed milk, and is prepared using outstretched hands to pour piping hot tea from a mug into a waiting glass, repetitively. The higher the "tarik" or pull, the thicker the froth. The pulling also has the effect of cooling down the tea. Teh tarik is an art form in itself and watching the tea streaming back and forth into the containers can be quite captivating. Similar drinks and variants include kopi tarik, or "pulled coffee" instead of tea; teh halia, tea brewed with ginger, and with or without the tarik treatment; and teh madras, which is prepared with three separate layers: milk at the bottom, black tea in the middle and foam at the top.
Thosai, dosa or dosai, a soft crepe made from a batter of mashed urad dal and rice, and left to ferment overnight. The batter is spread into a thin, circular disc on a flat, preheated griddle. It may be cooked as it is for (which results in a foldable and soft crepe), or a dash of oil or ghee is then added to the thosai and toasted for crispier results.
Vadai, vada or vades, is a common term for many different types of savoury fritter-type snacks originated from South India with a set of common ingredients. The most common ingredients are lentils, chillis, onions and curry leaves.