Mun Kevum

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  • Rice flour 100g
  • Mun seeds, 100g.
  • 50g of sugar
  • 60ml of water
  • 120ml of honey
  • Vanilla
  • 1 cup Rice flour
  • Salt
  • Turmeric


  1. Rice flour should be lightly roasted for 4-5 minutes in a medium-sized pan, preferably a thachchiya. Allow it to cool

  2. Then, add the all-purpose flour to the same pan and toast it for 3–4 minutes. Allow it to cool.

  3. After that, sieve the plain flour and rice flour three times each, then combine them in a medium basin. Put the sieved Mung flour in the same bowl. Combine the 3 flours.

  4. Put the coconut treacle into the same pan and heat it up to boiling temperature without letting it reduce too much.

  5. Remove 3 tablespoons of treacle from the pan and replace it with 3 tablespoons of hot water. (This will be described farther down in the recipe and you might need it later.)

  6. Lower the flame all the way. then gradually add 1 tablespoon of the flour mixture.

  7. Even if the recipe calls for using the entire flour mixture, there are instances when you won’t need it. If there is too much, don’t add it all. Stop adding the flour mixture when the mixture reaches the point where it becomes difficult to stir.

  8. Turn off the fire and stir in the coconut oil, which will aid in molding the mixture.

  9. Using a ribber scraper and a rolling pin, shape the mixture after brushing coconut oil over a board. It should resemble a square, 1/2 cm thick sheet.

  10. Additionally, apply coconut oil to the top. Coconut oil should be used when rolling things out because it is quite sticky.

  11. Sprinkle some rice flour over the top once it has been molded. Before cutting, let it somewhat cool down. Cut diamond forms as shown in the video, then wait for the mixture to completely cool before moving on.

  12. Before frying, the mung kavum pieces must completely cool down.

  13. Add all the dry ingredients to a medium-sized bowl, and then gradually whisk in the water to create a thick batter.

  14. On low to medium heat, warm a pan with enough coconut or sunflower oil to deep fry.Put the pieces of mung kavum into the batter, then immediately into the oil.

  15. Drain the oil on a wire rack after frying the batter until it is crisp and done

Nethmi Rodrigo

Nethmi Rodrigo

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