Meeru Rihaakuru Folhi
150 grams valho mas (cut into fine pieces)
1/4 cup grated coconut
1/2 cup grated gabulhi (young coconut)
2 tblsp pepper corns (powder)
1 cup raw rice
1 red chillie (githeyo mirus)
1 tbsp chillie powder
1 cup fresh murunga leaves(drumstick leaf)
1/2 cup rihaakuru
1 inch ginger (skinned and chopped)
2 tblsp white flour
1.5 tsp salt(or according to taste)
Juice of 1 lemon
1/2 cup water
- Mix raw rice with grated coconut with water and grind to a fine paste
- Separately mix onion, chillie,valho mas, ginger paste, chillie powder, ground pepper lemon juice, salt and rihaakuru
- To this mixture add gabulhi ,murunga leaves,rice and coconut paste. Mix gently.
- Add in the beaten eggs and the flour.
- Next lightly oil a pan, and once the pan is well heated add one large spoon full of the batter and spread as you would in making a pan cake.
- Once the mixture is cooked(will appear brown and hard), fold
- Gently remove from the pan, arrange in a plate and serve
Note: If the batter is too watery you can adjust by adding a little additional flour.
If you like it little less salty, you need not add salt at all as rihaakuru is salty
Be patient when making the pan cakes and allow it to cook well before attempting to fold it.
I made this yesterday and those who ate it thought this was velaa bis folhi, which is a delicacy we do not make any more. So make this and surprise the family with one of traditional snacks.
Rihaakuru folhi is prepared in different households in different ways. This is how I make it and hope you will enjoy it as much.