Mung Kavum

Ingredients

For Filling

• I cup of mung flour
• 1 1/2 cup of rice flour
• 1 1/2 cup of trickle
• 1tbs butter
• 3-4 cardamom crushed
• Coconut oil

For Batter

• 1/2 cup of rice flour
• Pinch of salt (to taste)
• 1 egg
• 1/4 tsp turmeric
• 1 cup of coconut milk

Step 1

Take a large bowl and put the rice flour & Mung flour in to the bowl & mix them all together. Then sieve them together. Sieving flour helps you to mix them well together. Do it at least twice. Add crushed cardamom to the flour mixture and mix it with flour. Keep it aside.
(If the flour isn’t mixed together finely,it will give slightly different taste)

Step 2
Dust a flat surface with flour to flatten the mixture.

Step 3
Place a medium size deep pan on the stove top and pour 1 1/2 cups of trickle in to the pan. Heat the trickle in medium heat till it bubbles up and foam a thick line.

Step 4
Reduce the heat of the burner and add the flour mix in to the pan gradually while stirring it. Mix flour with trickle Until well mixed. Like a dough.
(If it’s still looks watery or so soft to flatten add more rice flour. Or if it’s too hard to flatten add some more heated trickle or hot water until soften)
Whenever you make Sri Lankan sweets, always remember to keep extra ingredients aside at this point. so you won’t messed up your entire pursuit. By doing this, You’ll get to know that you are cooking with the gas! ultimately.

Step 5

Add 1 tbs of butter to the dough and mix well.

Step 6
Transfer the dough in to the flat surface. You can use flat baking tray, cutting board or any kind of flat tray or a clean flat surface like cleaned counter top with dusted flour. Quickly spread and flatten it to 1 inch thickness.

Step 7

Then cut the flatten dough in to desired shapes.

(Traditionally and mostly we cut it in to diamond shapes. size and shapes depend on your choice) Always try to cut smaller pieces specially, if it’s Mung Kavum. Because after coating and frying, it would be little bit bigger than the piece you cut.

The knife should be floured before each cut. It’ll help you to avoid the stickiness.

Step 8

(Preparing the Batter)

Put all the above batter ingredients  in to a mixing  bowl and mix all together till it gets thick sauce. Make it little bit thicker than the pan cake batter. (You can use extra rice flour & coconut milk to control the thickness like I mentioned above) Remember to taste the saltiness before use.

Step 9

Heat a pan half filled with coconut oil. When it get heated take a piece of Mung Kavum and dip in batter. And then fry until it gets a nice Golden color.

According to the given amounts of ingredients, you could make about 10-15 Mung Kavum pieces. Apparently it depends on your choice of size.

Hope you’ll Enjoy!