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Konda Kavum Recipe (UYAMU)

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

Serving: 10-15 kavums


  • 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

Full Method:

  1. Sieve the wheat flour twice
  2. Mix the wheat flour with the rice flour
  3. Make a center in the mixture
  4. Pour kithul treacle into the center 
    * The kithul treacle is boiled before beginning - and the sugar is added to the treacle while boiling if you feel it is not sweet enough. 
  5. Mix with hands
  6. Add water
  7. Add Fennel seeds and mix
  8. Let batter rest for five hours, till it thickens
  9. Pour batter into a thaatchi of hot oil to make a single kavum base
  10. Add more batter at the center on top of it, to form the 'konda'
  11. Let the kavum rise, bat the kavum lightly with oil
  12. Poke the center of the kavum with the stick, twirl to bring out the 'konda'
  13. Pour oil over the kavum and twirl the stick into it, at the same time
  14. 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 'eakle' to help shape the kavum.

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