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July 18, 2014



1 ½ cup rice

1 cups Maldive fish flakes or

1 can tunain oil (strain the oil)

½ cup rihaakuru

1 onion(finely chopped)

½ cherry chilli (githeyo mirus chopped)

½ cup murunga leaf, raw (drumstick leaf)

1 cup desiccated coconut

¼ cup white flour

2 eggs

2 tsp lemon juice

¼ tsp turmeric powder

½  cup water


  1. Soak the raw rice in water, over night. Grind it to a coarse paste
  2. Mix onions, chilli, curry leaf lemon juice, salt and squeeze until juices from the onions flow out.
  3. Add rihaakuru and coconut and mix.
  4. Add the turmeric powder, murunga leaf, Maldive fish flakes, tuna, eggs mix again.
  5. Pour the water, ground rice, white flour and mix everything.
  6. Make small pancakes with the batter, once one side is well cooked, gently fold the pan cake, flip and cook for a few more minutes.
  7. Serve hot or cold.

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