Rihaakuru Folhi
Rihaakuru folhi is fish pan cakes which is good for breakfast or evening tea. It is a traditional dish which is very often made during Ramzan time for breakfast. It is best when served with hot black tea.
Ingredients:
  • 1 large onion
  • ¼ tsp. grated ginger
  • ½ lime
  • 5 curry leaves
  • 1 githeyo mirus (scotch bonnet pepper)
  • 1/3 cup grated coconut
  • ½ cup muranga faiy (moringa leaves)
  • ½ cup rice flour
  • ½ cup ordinary flour
  • ½ cup rihaakuru
  • ¼ tsp. turmeric powder
  • ½ tsp. cumin powder
  • 1 tuna can
  • 3 eggs
  • ¼ cup water
  • ½ tsp. salt (optional)
Instructions:
  1. Slice the onion, githeyo mirus and curry leaves very thinly.
  2. Place the onion, githeyo mirus and curry leaves in a bowl, squeeze in the lime and use your fingers to squash, squeeze and mix everything together really well.
  3. Now add the grated coconut, turmeric powder and cumin powder and mix well. Then add the tuna can and mix again.
  4. Add the rihaakuru and the muranga faiy to the bowl, and then using a spoon or a fork, mix everything yet again.
  5. Then add the rice flour and the ordinary flour. If your rice flour is the coarse kind, do grind it a little bit before adding to the mixture because otherwise there might be pieces that are too hard. Whisk the eggs in another bowl and add that to the mixture as well along with the water.
  6. Mix everything together till well combined and do a taste test and make any adjustments you want. We added around ½ tsp. of salt.
  7. Heat a pan and dab a little bit of oil on the surface to prevent the folhi from sticking.
  8. Once the pan is heated, place two tablespoons of the mixture in the middle of the pan and use the back of the spoon to gently spread it out into a circular shape.
  9. When the underside is cooked to a nice golden brownish colour, fold the folhi like you would do for an omelette. Remove the folhi from the pan and continue cooking folhi this way until you run out of the mixture.

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