Mung Kavum is another New Year delicacy. I find it similar to payatham paniyaram, a north Sri Lankan festival snack that is usually prepared at my home. The difference is that in the north, it is made a little more spicy by the addition of cumin and pepper.
Time taken: 1 hour
Makes 25 – 30
- Rice flour – 500g + 250g
- Green gram flour – 1 Kg
- Pol pani/ Coconut treacle – 3 cups (~700ml)
- Margarine – 3 tsp
- Cardamom powder – 1 or 2 tsp
- Turmeric powder – ½ tsp
- Salt, to taste
- Oil, for deep-frying
- Warm up the pol pani. Remove from heat.
- Add 500g rice flour, green gram flour, cardamom powder and margarine to the warmed up pol pani.
- Mix together to form a dough and roll it out. Cut into diamond shapes and keep aside.
- Prepare the batter by gradually adding water to 250g rice flour mixed with ½ tsp of turmeric powder and a pinch of salt.
- Heat the oil in a pan.
- Dip the diamond shapes in the batter to coat it on all sides and then deep-fry.
Recipe source: Lalitha Senadheera.