- 300g rice Flour
- 150g Wheat Flour
- 250ml Kithul Treacle
- 1 t/s roasted fennel Seeds
- 150g Sugar
- 150ml warm water
- Coconut oil
Sifter the wheat flour 2 times and mix with rice flour then heat up a wok add boil the kithul treacle for 5 minutes and add it to the mixed flour then blend altogether thoroughly and then when you see bubbling then add the sugar into the mixture ( make sure you keep stirring the mix so that it will not have small particles left.) Now take the mix off the cooker and add the water to the mix and add fennel seeds then mix it furthermore.
Now let the mixture become thick by leaving for 5 minutes and take a
( or so-called ” thachchi ” ) then pour the coconut oil into it heat up for 2-3 minutes. take a small cup of the flour mixture ( from now on we call it as kavum batter ) it’s recommended to use a pointed tip cup so that when you pour the batter in to the oil you have more control over it. Pour the batter to the oil little by little and shape the kavum with an “eakle” stick and keep pouring the batter in a smaller quantity until you get the top point ( konda kavum ). Once you are happy with the shape of the konda kavum, let it fry further until it become darker ( brown colour ) then take it off from the wok and place it on a thick tissue so that tissue will absorb the excess oil from the kavum.
Well, Now the kavum is ready to be eaten 🙂