Tuesday, September 21, 2010


The only difference between Athujehi and Kaajaa is that, instead of normal flour, rice flour is used in Athujehi.

2 medium sized onions, thinly cut
2 garlic finely chopped
hint of ginger
8 curry leaves finely chopped
1/4 cup coconut 
1.5 cup rice flour
3 chillies (or more to make it more spicy)
lime juice (to taste)
salt (to taste)
1/4 cup rihaakuru
1/4 cup dried fish (Hiki mas)

Mix onions. garlic, curry leaves, chillies, lime juice and salt.
Add rihaakuru, coconut and hikimas. mix well.
finally add flour and make it a dough. if it is too sticky, add some more flour.
Form small balls (size of a marble) and press each one with your thumb.
Then fry it.

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