Sri lanka mung-ata kavum jaggery
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ---------> source <--------- | ||
| \"A taste of Sri Lanka\" | ||
| By Indra Jayasekera | ||
| 250 | grams | Jaggery water |
| 250 | grams | Flour, Rice |
| 250 | grams | Flour, Mung gram water, warm |
| 1 | litre | Oil |
| 1 | Egg | |
| 250 | grams | Flour, Rice |
| ¼ | teaspoon | Salt |
| 125 | millilitres | Coconut milk, thick |
Directions
MUNG-ATA KAVUM
BATTER
===========================> Directions <======================== Put jaggery and water in a pan and heat. Bring to the boil and gradually add the rice flour and mung gram flour. Stir and cook until the mixture thickens. Turn the mixture onto a greased board and cool.
Knead well and gradually add the warm water until the mixture is soft and smooth. Flatten the mixture on the pastry board and cut into diamond shapes. Dip in the batter. Heat the oil and deep fry until crisp and golden brown. Remove and drain. To make the batter: beat the egg, place the flour in a bowl and add the egg salt and enough coconut milk to make a thick batter.
ISBN #962 224 010 0