Known as oil cakes. Bit difficult to get the konda in the Kavum as it gets better with practice and experience. But it’s truly delicious! 😋 If you struggle to get the Konda, you can make Pethi/Hendi Kavum. Like in the second picture. Both made out of same batter.
Konda Kavum (oil cakes with hair)
Pethi/Hendi Kavum (flat oil cake)
Ingredients (for about 10 Kavum)
250g White Rice flour
25g All purpose flour
300g Sugar or 200g of good quality juggery.
Coconut oil for deep frying (use other cooking oil if coconut oil is not available)
Few cardamom pods Salt as required(optional)
Special Utensils/tools
A wok/thachchi for deep frying
A metal ladle piece (this is an optional/ see the picture for the shape of this piece)
A wooden skewer
Method
First prepare Rice flour using white rice.
Soak white rice in water for 2-3 hours. Do not soak more than 3 hours.
After 2-3 hours, drain water. Spread soaked rice on a paper or a plate and allow to dry fully.
Then grind it to a fine powder.
Sift rice flour using a sieve, so that fine powder is achieved.
Make the Konda Kavum mixture
Mix rice flour and all purpose flour. Sieve it to a bowl. Keep aside. Heat sugar or juggery with a little water until sugar/juggery is dissolved. Remove from heat Then add the flour mixture into it slowly until all the flour has been mixed into it. Add more water as required to make this batter. Add salt as per taste. Mix well and prepare a batter which the consistency is similar to a pan cake batter. Add the cardamom pods and mix well.
Preparing the Konda Kavum
Once the batter is prepared, allow it to rest for 30 minutes.
Pour oil into a wok/thachchi for deep frying kavum. Heat oil. place the metal piece in thachchi. 👇
Then add a spoonful of batter (around ¼ cup) into the centre of wok or into the ladle piece. Let it cook. Halfway, use the wooden skewer and gently press the centre of kavum. At this time, the uncooked batter will come up. Using spoon/ladle pour hot oil over the batter. Same time turn and lift the skewer. Actually this is to shape the top part of Konda kavum. Pour oil continuously till the kavum is fried and golden brown.
Remove kavum onto a paper towel and allow to drain oil.
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