Putu Bola!
Considered a by-product of the Putu Mayam or string-hoppers, the Putu Bola is made with the residual rice flour from the Putu Mayam. The mixture of rice flour and grated coconut is shaped into a ball, steamed for 20 minutes and served with a generous dose of grated coconut and red sugar, popularly referred to as Gula Merah in the Malay language.
Pre-dating the country’s independence, Ananda Bhavan’s humble beginnings in 1924 saw the restaurant serving up traditional Indian vegetarian fare to a mostly South Indian community. Having progressed alongside the development of modern Singapore, the restaurant has expanded operations to five outlets nationwide and has also expanded their menu to include both North and South Indian as well as Indian-Chinese fusion cuisines.
Sumptuous Traditional Indian vegetarian fare at Ananda Bhavan
Opened in 1924, Ananda Bhavan Restaurant is Singapore’s oldest and most established Indian vegetarian restaurant, offering authentic North and South Indian as well as Indian-Chinese fusion cuisine! Throughout its history spanning more than eight decades, the philosophy of the restaurant remains unchanged - authentic Indian vegetarian fare with no MSG, no preservatives, no additives and no re-using of cooking oil. Here's the secret recipe of the Putu Bola courtesy of Ananda Bhavan!
OpenRice Team has tried and tasted the Putu Bola at Ananda Bhavan! And everyone loved it! Want some? The Putu Bola is available at all five Ananda Bhavan outlets islandwide on the 8th and 9th of August only and is priced at $1.20 per piece. Be sure to try a Putu Bola this weekend!
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