Kiru folhi

Kiru Folhi Recipe from Maldives with Rice, Coconut, and Salt

Region / culture: Maldives | Preparation time: 3 hours | Cooking time: 3 minutes | Servings: 4

Introduction

Kiru folhi is a traditional Maldivian dish made with raw rice and tender coconut. It is a simple yet delicious recipe that is perfect for breakfast or as a snack.

History

Kiru folhi has been a popular dish in the Maldives for generations. It is often made during special occasions and celebrations, as well as for everyday meals.

Ingredients

2 cups of raw rice
0.5 cup of grated gabulhi (tender coconut)
salt to taste

How to prepare

Soak the rice in water for 3 hours. Then grind it with grated gabulhi, adding enough water to make a thick paste.
Add salt to the mixture. Then slowly spread it in a pan, like a pancake. Fry for 3 minutes without flipping.

Variations

Add chopped vegetables like carrots and peas to the batter for a more nutritious version.
Use coconut milk instead of water for a richer flavor.

Cooking Tips & Tricks

Make sure to soak the rice for at least 3 hours to ensure it grinds easily.

- Use a non-stick pan to fry the kiru folhi to prevent sticking.

- Adjust the amount of salt to suit your taste preferences.

Serving Suggestions

Kiru folhi can be served with a side of coconut chutney or spicy sambal for added flavor.

Cooking Techniques

Frying the kiru folhi in a non-stick pan ensures that it cooks evenly and does not stick to the pan.

Ingredient Substitutions

If you cannot find tender coconut, you can use regular coconut or coconut milk as a substitute.

Make Ahead Tips

You can prepare the batter for kiru folhi ahead of time and refrigerate it for up to 24 hours before frying.

Presentation Ideas

Serve kiru folhi on a banana leaf for an authentic Maldivian presentation.

Pairing Recommendations

Kiru folhi pairs well with a hot cup of black tea or coffee for a satisfying breakfast.

Storage and Reheating Instructions

Store any leftover kiru folhi in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave before serving.

Nutrition Information

Calories per serving

Each serving of kiru folhi contains approximately 150 calories.

Carbohydrates

Each serving of kiru folhi contains approximately 30g of carbohydrates.

Fats

Each serving of kiru folhi contains approximately 5g of fats.

Proteins

Each serving of kiru folhi contains approximately 2g of proteins.

Vitamins and minerals

Kiru folhi is a good source of vitamin C and manganese from the tender coconut.

Alergens

Kiru folhi is gluten-free and dairy-free, making it suitable for those with allergies to these ingredients.

Summary

Kiru folhi is a nutritious dish that is low in calories and high in carbohydrates and healthy fats.

Summary

Kiru folhi is a delicious and nutritious Maldivian dish made with raw rice and tender coconut. It is easy to make and perfect for breakfast or as a snack. Enjoy this traditional recipe with your family and friends!

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Kiru folhi. It was many years ago, when I was just a young girl living in the bustling city of Male in the Maldives. My days were filled with helping my mother in the kitchen, learning the traditional recipes that had been passed down through generations.

One day, a kind old woman came to our house to visit. She was a distant relative, and she had brought with her a small notebook filled with handwritten recipes. As she flipped through the pages, my eyes landed on a recipe I had never heard of before - Kiru folhi. Intrigued, I asked her about it, and she smiled warmly before telling me the story behind the dish.

She explained that Kiru folhi was a traditional Maldivian dessert made with coconut, sugar, and cardamom. It was a simple yet delicious treat that was perfect for special occasions or just as a sweet ending to a meal. The old woman had learned the recipe from her own grandmother, who had passed it down to her before she left the Maldives to live in a faraway land.

I was fascinated by the story, and I begged the old woman to teach me how to make Kiru folhi. She agreed, and we spent the afternoon in the kitchen, stirring and mixing and tasting until we had a perfect batch of the sweet coconut dessert. As I took my first bite, I knew that Kiru folhi would become a favorite in our household.

Over the years, I continued to perfect the recipe for Kiru folhi, adding my own twists and variations to make it truly my own. I would make it for family gatherings, for friends who came to visit, and for special occasions like Eid and birthdays. Each time I served the dish, it brought a smile to the faces of those who tasted it, and I felt a sense of pride knowing that I had learned something truly special.

As I grew older and had children of my own, I passed down the recipe for Kiru folhi to them, just as the old woman had done for me. My daughters would stand by my side in the kitchen, watching as I mixed the ingredients and stirred the pot, eager to learn the secrets of this beloved dish. And now, as I sit in my own kitchen, surrounded by the aroma of coconut and cardamom, I know that Kiru folhi will continue to be a treasured recipe in our family for generations to come.

So whenever I make Kiru folhi, I am reminded of that day so long ago when I stumbled upon the recipe and the kind old woman who taught me how to make it. And as I take a bite of the sweet, creamy dessert, I am filled with gratitude for the traditions and recipes that have been passed down through the years, connecting me to my past and to the flavors of my homeland.