Mung Kavum

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.

Mung KavumAs I am writing this, I am listening to a new song of Bathiya & Santhush, a popular Sri Lankan band. Sharing it with you as well.


Mung Kavum

Time taken: 1 hour

Makes 25 – 30

Mung KavumIngredients:

  • 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

Method:

  1. Warm up the pol pani. Remove from heat.
  2. Add 500g rice flour, green gram flour, cardamom powder and margarine to the warmed up pol pani.
  3. Mix together to form a dough and roll it out. Cut into diamond shapes and keep aside.
  4. Prepare the batter by gradually adding water to 250g rice flour mixed with ½ tsp of turmeric powder and a pinch of salt.
  5. Heat the oil in a pan.
  6. Dip the diamond shapes in the batter to coat it on all sides and then deep-fry.

Recipe source: Lalitha Senadheera.

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4 thoughts on “Mung Kavum

    • Thank you, Hilda. If I do get hold of a recipe for making coconut treacle, I will post it. I usually buy it ready-made. If you cannot find coconut treacle, then perhaps you could substitute it with molasses.

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