Ulundu Wade

Ingredients

2 cups black gram dhal (urdu dhal)
green chillies chopped
ginger
onion finely chopped
curry leaves
cumin seeds
salt
(add spices according to common sense)
1 tbl spns baking soda
2 tbl spns magarine
2 tbl spns all purpose flour
oil to fry

Method

Soak urdu dhal in water for 4 hours (not too much water)
Add salt, green chilli, ginger, curry leaves and grind in to a paste (not too smooth)
Add onion pieces, and cumin seeds and mix well
Add baking soda, butter, and wheat flour and mix in to a dough.
Keep the dough in the fridge for 1/2 hour
Make the dough in to balls and flatten them to 1 1/2 cm thick discs and make a hole in the centre of each. Deep fry in hot oil until they are golden brown in color.
Drain off excess oil and serve with coconut chutney.

Mushroom Curry බිම්මල් කරිය

Ingredients

Mushroom 250g
Onion chopped
2 green chillies chopped
cinnamon 1'' stick
fenugreek seeds 1/4tsp
cumin seeds 1/4 tsp
mustard seeds 1/4 tsp
cloves 2
cardamon 2
garlic paste 1/2 tsp
ginger paste 1/2 tsp
turmeric powder 1/2 tsp
chille powder 1/2 tsp
Sri lankan roasted curry powder 1/2tsp
Salt
Tomato pureed 1
soya sauce 1tsp
1 cup 1st extract coconut milk
cilantro leaves chopped 1/4 cup
oil 2 tbsp

Method

Wash the mushrooms and tear them to rough strips and mix them with little salt.
Heat oil in a pan. Add cumin,mustard and fenugreek seeds and let them splutter. add cloves, cardamom and cinnamon stick. Then add in the garlic and ginger paste. Stir.
Add the onions and green chillies and sautee till onions become translucent.
Add the mushrooms. stir well. and cook in low heat for a minute.
mix tomato puree with turmeric, curry powder and chillie powder and soya sauce.
Add the mixture to the pan, stir and cook for a minute.
Then add in coconut milk and cook for a minute mixing well.
Adjust salt and seasoning.
When the curry is done. turn off heat and mix with cilantro leaves.

Aappa (Hoppers)

 Ingredients 

Yeast mixture: 

      2 tsp yeast granules

      1 tbsp sugar

      1/8 cup lukewarm water

4 cups rice flour

1 cup lukewarm water + 1 cup lukewarm beer

1 13 oz can of coconut milk + 1/2 can of lukewarm water

2 tbsp sugar

t tbsp oil

salt to taste

Method

Mix the ingredients for the yeast mixture and leave for 15 minutes until frothy. If the mixture is not frothy at this  point, the yeast you used is too old, you will need a new packet of yeast.(Picture 1)
Put the rice flour into a large bowl and add the yeast mixture. Next add the 1 cup lukewarm water + 1 cup  lukewarm beer. Mix well. (Picture 2) Now cover the bowl with a wet cloth or plastic wrap and leave for about eight hours in a warm place. The batter should rise to double the original amount.

Finally before preparation add 3/4 of the (coconut milk with water) and 2 tbsp sugar and stir well. If more  liquid is needed, add the remaining of the coconut milk little by little. The batter should be thinner than a  pancake batter. Add salt to taste. (Picture 3)

Soak a small piece of cloth in oil in a saucer. Heat a thachhiya (a small wok) on medium. When hot  rub the pan thoroughly with the oiled-cloth. Add about 1/4 cup of the batter to the pan and turn the  pan in a circular motion so that the batter sticks to the sides of the pan. (Picture 4)

Cover and cook for about a minute under low-medium heat. Use a butter knife to loosen the edges of  the hopper and serve hot.