Sri Lanka Mung-ata Kavum Jaggery Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
---------> source <---------,
"A taste of Sri Lanka",
By Indra Jayasekera,
MUNG-ATA KAVUM
250 gram: Jaggery,
125 milliliter: -water,
250 gram: Flour, Rice
250 gram: Flour, Mung gram
125 milliliter: -water, warm
1 liter: Oil,
BATTER
1: Egg,
250 gram: Flour, Rice
1/4 tsp: Salt,
125 milliliter: Coconut milk, thick
Directions:
===========================> 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
Source from luhu.jp
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
Source from luhu.jp
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