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Konda Kavum Recipe

Sri Lankan oil cakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Calories:

Servings: 10 pieces

Equipment

  • Kavum thachchiya

Ingredients

  • 100 g Ready-made rice flour
  • 50 g All-purpose flour
  • 100 g kithul pani
  • 50 g White sugar
  • 120-140g Water
  • 1/4 tsp Cumin seeds
  • 1/4 tsp Fennel seeds

Oil ( Coconut/canola Oil) for frying

    Instructions

    • Firstly ground the cumin seeds and fennel seeds togeather in a mortar pestle until roughly pounded
    • In a large bowl mix all ingredients together except the water, Add the water gradually while mixing with a whisk or by hand. Only if you need more water than 120 ml then add 20 ml more.
      Depending on the brand of rice flour used, you might need more or less water
      The batter must be smooth and no lumps from the flour, if there are lumps, then pass the batter through a fine sieve.
    • Leave the batter overnight to rest
    • When using the batter the next day mix it thoroughly with a whisk or hand to loosen up the batter.
    • Heat a thachchiya with oil ( Only fill a quarter of the pan with oil) when the oil is heated add a 1 ladle of batter into the hot oil, starting from the bottom and raising the hand little by little and pouring the batter slowly and horizontally, which will then create a small hole in the middle. Using a stick put the stick into the hole to make the konde while swirling the stick and adding oil continuously. Use the flat spoon also to shape the konda.
      Check the above article on how to make konda kavum using the kavum mould
    • Once the kavums are cooked, let it drain on a paper towel and cool down completely
    • Enjoy the kavum in a couple of days

    Video

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