*  Exported from  MasterCook  *
 
                               MUNG-ATA KAVUM
 
 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
  
 
 
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