*  Exported from  MasterCook  *

                              MUNG-ATA KAVUM

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Main dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 250       g            Jaggery
 125       ml           Water
 250       g            Rice flour
 250       g            Mung gram flour
 125       ml           Warm water
   1                    Litre oil

  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
 


                   - - - - - - - - - - - - - - - - - -