Rihaakuru Folhi

rihaakuru folhi

DifficultyBeginnerYields1 Serving
Total Time25 minsPrep Time10 minsCook Time15 mins

Ingredients

 1/2 cup all-purpose flour
 1/2 cup rice flour (fine)
 1/3 cup grated coconut
 1/2 cup Rihaakuru
 1/2 cup Moringa leaves (muranga faiy)
 3 tsp butter (Melted)
 1 onion (sliced thin)
 6 curry leaves (chopped fine)
 1/3 tsp grated ginger (little less if desired)
 1 lemon
 2 Chili pepper (diced fine)
 1/3 tsp turmeric powder
 1/3 tsp cumin powder
 1 egg (Whisked)
 Water
 Salt to taste

Directions

1

Melt the butter in the microwave of on the stove. Cool for about 5 minutes before using.

2

Squash the onions, ginger, curry leaves, chilies, lemon juice, turmeric powder, cumin powder and salt.

3

Add coconut into the mixture and mix well.

4

Add the Rihaakuru and the moringa leaves, mix again.

5

Add flour (all purpose), rice flour, butter and the egg to the mixture.

6

Mix it again. If the mixture is too dry add some water. The mixture should be easily spreadable with a spoon.

7

Heat a non-stick pan over medium. Butter the pan lightly (You will need some extra butter).

8

Place two tablespoons of the mixture in the middle of the pan. Use back of the spoon to spread it out into a circular shape (folhi).

9

When underside of the folhi is cooked to a light golden colour, fold the folhi into a half and remove from pan.

Category

Ingredients

 1/2 cup all-purpose flour
 1/2 cup rice flour (fine)
 1/3 cup grated coconut
 1/2 cup Rihaakuru
 1/2 cup Moringa leaves (muranga faiy)
 3 tsp butter (Melted)
 1 onion (sliced thin)
 6 curry leaves (chopped fine)
 1/3 tsp grated ginger (little less if desired)
 1 lemon
 2 Chili pepper (diced fine)
 1/3 tsp turmeric powder
 1/3 tsp cumin powder
 1 egg (Whisked)
 Water
 Salt to taste

Directions

1

Melt the butter in the microwave of on the stove. Cool for about 5 minutes before using.

2

Squash the onions, ginger, curry leaves, chilies, lemon juice, turmeric powder, cumin powder and salt.

3

Add coconut into the mixture and mix well.

4

Add the Rihaakuru and the moringa leaves, mix again.

5

Add flour (all purpose), rice flour, butter and the egg to the mixture.

6

Mix it again. If the mixture is too dry add some water. The mixture should be easily spreadable with a spoon.

7

Heat a non-stick pan over medium. Butter the pan lightly (You will need some extra butter).

8

Place two tablespoons of the mixture in the middle of the pan. Use back of the spoon to spread it out into a circular shape (folhi).

9

When underside of the folhi is cooked to a light golden colour, fold the folhi into a half and remove from pan.

Rihaakuru Folhi

Leave a Reply

Your email address will not be published. Required fields are marked *