👨‍🍳 作り方

1. 1

   Prepare the batter: In a bowl, mix flour, turmeric powder, and salt. Gradually add water while whisking to form a thick batter with no lumps.

   💡 プロのコツ: Ensure the batter is smooth and pourable, similar to pancake batter.
2. 2

   Prepare the filling: In a separate pan, heat a little oil (optional) and sauté the finely chopped onions until softened. Add the chopped Maldivian smoked tuna, Hanaakuri Havaadhu, chili powder, cinnamon powder, cardamom powder, lemon juice, and rampe leaves. Stir well and cook for about 3-5 minutes. Add the thick coconut milk and sugar, stir, and simmer for another 3 minutes until the mixture is well combined and slightly thickened. Remove the rampe leaves.

   💡 プロのコツ: If using canned tuna, drain it well and lightly pan-fry it before adding to the onion mixture.
3. 3

   Cook the crepes: Heat a lightly oiled non-stick pan over medium heat. Pour a large tablespoon of batter onto the pan and spread it to form a thin crepe. Cook for about 1-2 minutes until the edges start to lift. Do not flip; remove the crepe from the pan and place it on a plate.

   💡 プロのコツ: The crepe should be cooked on one side only, remaining soft.
4. 4

   Assemble the rolls: While the crepes are still warm, place about 1-2 tablespoons of the tuna filling onto the center of each crepe. Fold the crepe to enclose the filling, creating a roll.

   💡 プロのコツ: Work quickly while the crepes are warm to make them pliable.
5. 5

   Serve: Riha Folhi can be served warm as a snack or appetizer.