Rihaakuru Boakibaa | Lonumedhu

Rihaakuru Boakibaa


Haven’t had Rihaakuru Boakibaa in a long time so we made some.

Making Rihaakuru Boakibaa is quite simple actually. The most important thing is tasting the mixture and making sure you like it before you put it in the oven.


Makes: a 20cm square boakibaa



  • 1 ½ cup rice flour (we used coarse)
  • 1 cup water (for soaking the rice flour)
  • 1 medium onion
  • 10 curry leaves
  • 1 inch piece of ginger
  • 1/3 tsp. turmeric powder
  • 1 cup grated coconut
  • ½ lime (or to taste)
  • ½ githeyo mirus (or to taste)
  • 4 tbsp. rihaakuru (or to taste)
  • 1/3 cup water (for the boakibaa)
  • ½ tsp. salt (or to taste)
  • 1 tbsp. oil (for coating the tray)



  1. Preheat your oven to 180 degrees Celcius
  2. Prepare a tray by coating it with oil.
  3. Add the rice flour and water to a bowl and let the rice flour soak while you prepare the other ingredients.
  4. Slice the onion roughly and slice the githeyo mirus thinly.
  5. Add the sliced onion, curry leaves, ginger, turmeric, and grated coconut to your grinder and grind until the onions are minced.
  6. Transfer the mixture to a bowl. Squeeze in the lime; add the sliced githeyo mirus, rihaakuru, and mix well.
  7. Then add the rice flour, water and mix well again. Do a taste test and add some salt if necessary. We added ½ tsp. You can adjust the lime and githeyo mirus, and even the rihaakuru level to your liking at this point too.
  8. Pour the mixture into the tray you prepared before.
  9. Place it on the middle rack of the preheated oven and bake until a toothpick inserted in the middle comes out clean. For us this took around 45 minutes. Different ovens cook differently, so keep that in mind and make adjustments along the way.



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