Im an absolute addict for home cooked food and sri lankan people. Yes you read that right! I love my fellow countrymen..
This is my way of paying it forward. I believe food is the heart of any culture and if my channel can help contribute to enlighten sri lankans and non sri lankans around the world about us, well then i have achieved!
That said, join me in this journey as i revisit and explore life, food and culture with new ideas and old school family recipes with much love from my home to yours...
Sister, When I make the wattalapam in the rice cooker it comes beautiful- lots of holes and juicy. However, when I steam it in the cook top in a pan I don’t get any holes - it’s like caramel texture. I am exactly the same technique. Why is this?
Like 799 👍 watched the process with interest although I have made many bowls and trays of Watalappan before. Your instructions are very clear and easy to follow so thanks for sharing. Love the tip to take off the white part off the eggs to avoid the egg smell. Never done it and the thought of touching eggs ummm 😮 ok I will wear gloves 😅 Have a wonderful day 💐
