How to make the classic Sri Lankan Avurudu sweet. Which you can also have anytime.

Serving: 10-15 kavums

Ingredients:

Rice Flour - 200 g (double sieved)
Wheat Flour - 100 g
Kithul Treacle - 200 ML (boiled)
Fennel Seeds - 1 TSP (roasted)
Sugar - 100 g
Warm Water - 100 ML
Oil
Short Method:

Make some batter
Leave it for 5 hours
Pour it in hot oil
Poke it with a stick and hit it
Eat
Method:


Sieve the wheat flour twice
Mix the wheat flour with the rice flour
Make a center in the mixture
Pour kithul treacle into the center
Mix with hands
Add water
Add Fennel seeds and mix
Let batter rest for five hours, till it thickens
Pour batter into a thaatchi of hot oil to make a single kavum base
Add more batter at the center on top of it, to form the 'konda'
Let the kavum rise, bat the kavum lightly with oil
Poke the center of the kavum with the stick, twirl to bring out the 'konda'
Pour oil over the kavum and twirl the stick into it, at the same time
Take the kavum out of the thaatchi when it's golden brown
Tips - Use a cup with a pointed tip to pour the batter; use a thin stick or 'eekil' to help shape the kavum.