Making Havaadhulee Bis might seem a bit challenging to those who haven’t done it before. There’s making the dough, making the filling, making the curry sauce, getting the filling inside the dough, rolling them into an egg shape, cooking them and getting them covered in the curry sauce. With that in mind, we tried to explain the steps of this recipe as simply and as clearly as possible.
Before we begin there are a couple of things that we have to note. First of all we’ve made ours with canned tuna and you can use an equal amount of valhomas if you want. Second, we’ve used coconut milk and tomato paste when making the curry sauce, but some people would just use water instead of the coconut milk and omit the tomato paste. While on the topic of curry sauce, our version does not use a premade curry powder mix although we’ve seen a lot of recipes out there that use different curry powders such as chicken curry powder, hanaakuri havaadhu and even Addu havaadhu. Lastly, different people have varying preferences when it comes to the dough to the filling ratio. We like the dough to be on the thinner side and hence our recipe is designed to produce Havaadhulee Bis with a slightly thinner dough, but you can change it up if you want to.
Makes: 14 Havaadhulee Bis
Making the dough
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Make the filling
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Stuffing the bis
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Make the curry sauce
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Cooking the bis
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Coating the bis with havaadhu
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