Melt the butter in the microwave of on the stove. Cool for about 5 minutes before using.
Squash the onions, ginger, curry leaves, chilies, lemon juice, turmeric powder, cumin powder and salt.
Add coconut into the mixture and mix well.
Add the Rihaakuru and the moringa leaves, mix again.
Add flour (all purpose), rice flour, butter and the egg to the mixture.
Mix it again. If the mixture is too dry add some water. The mixture should be easily spreadable with a spoon.
Heat a non-stick pan over medium. Butter the pan lightly (You will need some extra butter).
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).
When underside of the folhi is cooked to a light golden colour, fold the folhi into a half and remove from pan.
Serving Size 6 Servings