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
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