Prata night — plain + coin + plaster ($1.20 + $4.50 + $1.80)!
Late-night prata stall — plain prata, coin prata, plaster prata with sunny-side-up egg, served with curry and dhal. $1.20 + $4.50 + $1.80.
Late-night prata stall run — went for the plain + coin + plaster trio. $7.50 total. Classic SG-Indian Muslim hawker. 😋
What was on the table ($1.20 + $4.50 + $1.80):
- Plaster Prata ($1.80, green plate front) — a square folded prata with a sunny-side-up egg cooked into the centre, the runny yolk just barely set. The egg “plastered” onto the prata gives it the name.
- Coin Prata ($4.50, orange plate back-left) — multiple small coin-sized round pratas with the signature buttery layered crispy edges, stacked in a pile (4-5 coins).
- Plain Prata ($1.20, partial) — folded plain prata on the same orange plate, the textbook starter prata.
- Two yellow plates of curry dipping sauce — orange-tinted fish curry (left) and darker dhal curry (right).
Plaster prata is the upgraded plain prata — same dough, but with an egg added during the griddle cooking. The yolk doesn’t fully cook (it’s slightly runny in the centre), so dipping into the curry creates a yolk-curry hybrid that’s a flavour bomb.
Coin prata is the textural showstopper — those small rounds have more surface area = more crispy edges per gram. Best for dunking into both curries because the layered crispy edges absorb sauce differently than larger pratas.
The fish curry + dhal duo is the standard prata stall offering — fish curry is sharper-acidic (tamarind + coconut + dried fish bones), dhal is creamier-gentler (lentils + coconut + curry leaves). Order both and alternate.
Total: $7.50.
Overall: 4.3 / 5. Coin prata was the crispy texture standout, plaster prata with runny yolk was the comfort win, plain prata was the canvas. Both curries had proper depth. Will be back. 😍👍🏼
