Sri Lanka Mung-Ata Kavum Jaggery

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Sri Lanka Mung-Ata Kavum Jaggery Ingredients

> source <	125 ml -water, warm
"A taste of Sri Lanka"	1 l Oil
By Indra Jayasekera	BATTER
MUNGATA KAVUM	1 Egg
250 g Jaggery	250 g Flour, Rice
125 ml -water	1/4 ts Salt
250 g Flour, Rice	125 ml Coconut milk, thick
250 g Flour, Mung gram

Instructions for Sri Lanka Mung-Ata Kavum Jaggery

===========================> 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 Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Cuisine: Uncategorized