| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Desserts |
1 |
Servings |
INGREDIENTS
|
|
———> source <——— |
|
|
"A taste of Sri Lanka" |
|
|
By Indra Jayasekera |
| 250 |
g |
Jaggery water |
| 250 |
g |
Flour, Rice |
| 250 |
g |
Flour, Mung gram water, warm |
| 1 |
l |
Oil |
| 1 |
|
Egg |
| 250 |
g |
Flour, Rice |
| 1/4 |
ts |
Salt |
| 125 |
ml |
Coconut milk, thick |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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