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Riha Folhi (Curried Tuna Rolls)

September 14, 2009

Riha Folhi2[1]


2 cups flour

2 ½ cup water

¼ tsp turmeric powder

1 ½ tsp salt or according to taste


2 cups Valhoamas (Maldivian smoked tuna) chopped

2 onions finely chopped

2 tsp Hanaakuri Havaadhu (Maldivian roasted curry powder)

½ tsp chillie powder

¼ cinnamon cardamom powder

1 tbsp lemon juice

2 pieces rampe leaves (3 inches)

½ tsp ginger garlic paste

½ cup thick coconut milk

½ tsp sugar

1 ½ tsp salt or according to taste

Preparation of the batter

1. Mix salt, turmeric powder with flour. Dissolve this in water to form a thick batter.

2. Make sure that there are no lumps.

3. Heat a non stick pan

4. Pour a large tbsp of batter on to this pan and spread to form a thin pan cake.

5. Do not toss.

6. Remove when the pan cake is ready and transfer to a plate.

7. This pan cake should be used with the filling while hot.

Preparation of the filling

1. Heat the thick coconut milk. Add onion, rampe leaves, chillie, cinnamon cardamom powder and sugar.

2. Cook for 3 minutes. Add curry leaves, Hanaakuri Havaadhu, turmeric powder, lemon juice, Valhoamas and salt.

3. Mix thoroughly. Cover and simmer for 5 minutes or until water evaporates.

4. Remove from heat.

5. Discard the rampe leaves and leave to cool.

Preparation of the Riha folhi

1. Take the hot pan cake on a plate.

2. Put a tbsp of tuna mixture on top.

3. Fold in 2 edges and roll.

4. Repeat the same with the remaining pan cakes.

5. Serve hot.

Note: If you do not have Maldivian smoked tuna, you may try the same recipe using 2 tins of tuna in oil ( drained and roasted a bit on a pan);

If you do not have Hanaakuri Havaadhu, use any Indian roasted curry may not taste exactly the same…but will do!

This tastes ……lovely……!!!Try it and see for yourself!

2 Comments leave one →
  1. Zahid permalink
    September 19, 2010 8:57 am

    wow, vara salhi

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