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Easy recipe: Soft, coconutty mahamri

 Coconut mahamri (Photo: Courtesy)

The weather is sunny and therefore perfect to enjoy tasty mahamri. Here is a simple recipe that will see you savour one mahamri after the other.

I like my mahamri to have that white line in the middle - that is the real mahamri.

What you will need:

3 cups all-purpose flour

1/2 cup sugar

1 tablespoon ghee or butter

1/2 teaspoon cardamom powder

2 tablespoons instant yeast

1 and 1/4 cup milk or coconut milk

Vegetable oil for frying

What to do:

Put all the dry ingredients in a bowl. Make a hole in the centre, and add the ghee/butter. Mix with your hand as you pour in the coconut milk little by little.

Knead until the dough is soft. If still not soft, add some extra coconut milk, until you get the desired consistency. Shape the dough into about eight balls and cover with a wet cloth.

Let the balls rise, until their size doubles. Roll each ball into the size of chapati and then cut into four quarters. In a deep frying pan, add oil for frying over medium heat.

Once the oil is hot, fry your mahamri until golden brown. Remove and place on a tray or pot lined with a paper towel to allow excess oil to drain. Enjoy with beans stewed in coconut or your favourite tea.

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