Dhivehi Kavaabu ( Dhivehi Maskavaabu )
Ingredients
300 g Rice (soaked overnight, blended to a semi-coarse stage)
200 g Smoked Tuna (sliced thinly)
100 g Coconut (grated)
150 g Yellow Lentil (cooked)
150 g Onion (sliced thinly)
3 Cherry Pepper
Juice of 4 Limes
8 Curry Leaves (chopped)
25 g Ginger (grated)
20 g Turmeric Powder
Salt to season
Water (to bind)
Oil for deep-frying
Method
Crush the onion, cherry pepper, curry leaves, ginger with salt, turmeric powder and lime juice. Add in the coconut and tuna. Mix thoroughly. Add in the rice and lentil. Combine the ingredients. Add sufficient water to make a pliable dough. Divide the dough into small balls. Roll each ball to oval shape. Deep fry until golden brown. Drain on absorbent kitchen paper.
300 g Rice (soaked overnight, blended to a semi-coarse stage)
200 g Smoked Tuna (sliced thinly)
100 g Coconut (grated)
150 g Yellow Lentil (cooked)
150 g Onion (sliced thinly)
3 Cherry Pepper
Juice of 4 Limes
8 Curry Leaves (chopped)
25 g Ginger (grated)
20 g Turmeric Powder
Salt to season
Water (to bind)
Oil for deep-frying
Method
Crush the onion, cherry pepper, curry leaves, ginger with salt, turmeric powder and lime juice. Add in the coconut and tuna. Mix thoroughly. Add in the rice and lentil. Combine the ingredients. Add sufficient water to make a pliable dough. Divide the dough into small balls. Roll each ball to oval shape. Deep fry until golden brown. Drain on absorbent kitchen paper.
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