Difference between revisions of "Huni Roshi"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Maldivian ([^cC])(.*)\]\]" to "Category:Maldivian cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 50 gm [[flour]], for dusting | * 50 gm [[flour]], for dusting | ||
| − | == | + | == Procedures == |
1. Sieve and season the [[flour]]. Knead a soft dough with [[flour]], [[grated coconut]], [[oil]] and [[water]]. | 1. Sieve and season the [[flour]]. Knead a soft dough with [[flour]], [[grated coconut]], [[oil]] and [[water]]. | ||
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[[Category:Maldivian cuisine]] | [[Category:Maldivian cuisine]] | ||
[[Category:Maldivian cuisine]] | [[Category:Maldivian cuisine]] | ||
| − | [[Category: | + | [[Category:Appetizer Recipes]] |
[[Category:Chickpea flour Recipes]] | [[Category:Chickpea flour Recipes]] | ||
[[Category:Coconut Recipes]] | [[Category:Coconut Recipes]] | ||
Latest revision as of 16:19, 11 July 2012
Description
Ingredients
- 400 gram flour
- 175 gram coconut, fresh and grated
- 30 ml Refined oil (vegetable oil)
- 300 ml water
- salt to taste
- 50 gm flour, for dusting
Procedures
1. Sieve and season the flour. Knead a soft dough with flour, grated coconut, oil and water.
2. Divide the dough into 5-6 balls and roll out with a roller on a flour dusted surface to 5 mm thickness into a circle.
3. Cook the rolled out Roshis in a medium heated nonstick pan and serve hot.
