Mung Kavum recipe is one of the easiest recipes to make and no avurudu table is complete without mung kavum on the table. It is crispy on the outside with the batter and gooey and soft on the inside.
mung kavum Recipe
As a kid growing up I never liked mung kavum, I always opted for the kokis or the konde kavum because they are delicious!!!!! but when I started trialling all the mung kavum recipe versions, I just got obsessed over it. Honestly, when they are made freshly they taste so good, you obviously can keep them for about 1 week, but nothing beats when it freshly comes out of the oil.
mung kavum ingredients
These ingredients are the staple in making mung kavum and Nothing can be substituted. The coconut treacle can be substituted with water and sugar but then again all ratios will change in other ingredients, so for that purpose please stick to the below ingredients and quantities.
how to make mung kavum
Making mung kavum is very easy but it’s a 2 step process. it is the same process as making Kiri aluwa which is the first step then the second step is making a batter and frying it.
The trick when making the interior of the mung kavum is getting the correct consistency. I would rather make it a bit soggy because it hardens over time, but if you make it too hard it will be like a rock in 2 days. so getting the correct consistency in the mix is very important
The batter is very similar to the kokis batter, the main important part is, that it needs to stick to the mung kavum pieces. so making it a thick batter is important so you will have a good coating
The Essential Equipment Needed mung kavum
- Thachchiya
- Board
- Rubber scraper
What To Serve With mung kavum
How To Store mung kavum
I believe any sweet made the day before really tastes better, but obviously, it is very hard to make around 7-8 kavili the day before. In an air-tight container, the mung kavum can be kept for up to 5 days. But when I make mung kavum I make it 2-3 days in advance and store them in an airtight container
Do the brand of rice flour and coconut treacle important
I firmly believe it is. Because some flour and treacle brands use very poor quality ingredients and add so much water as a result, the end product comes out like rocks. I have experienced it first hand using different brands and doing the same recipe. It is quite important to use good brands, I have listed down the brands I use for each ingredient.
You can also check my other Avurudu recipes here
Step By Step Guide On How To Make
Equipment
- Thachchiya
Ingredients
- 100 g Mung Flour
- 140 g Rice flour
- 50 g Plain flour
- 315 g Treacle
- 1 tbsp Coconut Oil
Coating
- 200 g Rice flour
- 30 g Plain flour
- 1/2 tsp Turmeric powder
- 1/4 tsp Salt
- 350-380 ml water
Instructions
Mung Kavum interior
- In a medium-size pan (preferable a thachchiya) Roast the rice flour slightly 4-5 minutes. let it cool down
- Then into the same pan add the all purpose flour and roast it slightly 3-4 minutes. Let it cool down
- Then sieve the rice flour, plain flour separately 3 times and mix it togeather in a medium-size bowl. Into the same bowl add sieved Mung flour. Mix all 3 flours together.
- Into the same pan add the coconut treacle and let it come to a boil don't let it reduce too much, just until boiling point. Take out 3 tablespoons of treacle from the pan and add 3 tbsp of hot water to replace the treacle taken out. ( You might need this later on, which is explained further down in the recipe)
- Reduce the flame to low. Then add the flour mixture 1 tablespoon at a time Sometimes you will not need the whole flour mix that was made, so if it is too much don't add it all in, although the recipe states. there will be a point the mixture will be hard and it is hard to stir, at that point stop adding in the flour mix. ( My mix in the video was too hard, so I added in some coconut treacle that I kept aside to bring it to a softer consistency)
- Switch off the fire and add in the coocnut oil and mix well this will help in moulding the mix
- Brush coconut oil onto a board and mould the mixture using a ribber scraper and a rolling pin. It should resemble a square sheet that is 1/2 cm thick
- Apply Coconut oil on the top as well. When using a rolling pin, add coconut oil as it is very sticky.
- Once moulded, dust a bit of rice flour on the top. let it cool down slightly before cutting. Then cut diamond shapes as per the video
- let the mix cool down fully before the next step
- The mung kavum pieces need to be fully cool down before frying
Mung kavum batter
- In a medium size bowl, add in all the dry ingredients and then add the water little by little, until it becomes a thick batter
- Heat a pan with coconut or sunflower oil ( enough oil to deep fry) on a low to medium heat .Plunge the mung kavum pieces into the batter and then into the oil straightaway
- Fry until crispy and the batter is cooked, drain the oil on a wire rack