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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|Serving Size: 1 Serving (844g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 32 (3%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 2.8mg||0 %|
|Potassium 190.9mg||5 %|
|Total Carbohydrate 200.3g||59 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 194.3g|
|Protein 14.9g||21 %|
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Calories per serving: 915
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