Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
250 g Jaggery
125 ml Water
250 g Rice flour
250 g Mung gram flour
125 ml Warm water
1 Litre oil
Batter: 1 egg 250 g rice flour 1/4 teaspoon salt 125
ml thick coconut milk
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. From
"A taste of Sri Lanka" by Indra Jayasekera, ISBN #962
224 010 0
