Rihaakuru Folhi

It’s been a while since we had some good Rihaakuru Folhi. We had actually forgotten all about it until one of you guys reminded us of it.

In our quest to come up with a recipe, we found so many variations of Rihaakuru Folhi online and elsewhere, and below is our version of it.

Just a few things before we begin as usual. First, we put one whole githeyo mirus in there but it didn’t turn out that hot, so all you who want it hotter would definitely need to put in some more. Second, the rice flour; you can use the fine kind of rice flour but we ended up using the coarse kind. We did of course grind it a little bit before we put that in, but the texture of the folhi turned out so much nicer that way.

Makes: 7 large folhi

Ingredients:

• 1 large onion
• ¼ tsp. grated ginger
• ½ lime
• 5 curry leaves
• 1 githeyo mirus (scotch bonnet pepper)
• 1/3 cup grated coconut
• ½ cup muranga faiy (moringa leaves)
• ½ cup rice flour
• ½ cup ordinary flour
• ½ cup rihaakuru
• ¼ tsp. turmeric powder
• ½ tsp. cumin powder
• 1 tuna can
• 3 eggs
• ¼ cup water
• ½ tsp. salt (optional)

Instructions:

1. Slice the onion, githeyo mirus and curry leaves very thinly.
2. Place the onion, githeyo mirus and curry leaves in a bowl, squeeze in the lime and use your fingers to squash, squeeze and mix everything together really well.
3. Now add the grated coconut, turmeric powder, cumin powder, ginger, and mix well. Then add the tuna can and mix again.
4. Add the rihaakuru and the muranga faiy to the bowl, and then using a spoon or a fork, mix everything yet again.
5. Then add the rice flour and the ordinary flour. If your rice flour is the coarse kind, do grind it a little bit before adding to the mixture because otherwise there might be pieces that are too hard. Whisk the eggs in another bowl and add that to the mixture as well along with the water.
6. Mix everything together till well combined and do a taste test and make any adjustments you want. We added around ½ tsp. of salt.
7. Heat a pan and dab a little bit of oil on the surface to prevent the folhi from sticking.
8. Once the pan is heated, place two tablespoons of the mixture in the middle of the pan and use the back of the spoon to gently spread it out into a circular shape.
9. When the underside is cooked to a nice golden brownish colour, fold the folhi like you would do for an omelette. Remove the folhi from the pan and continue cooking folhi this way until you run out of the mixture.