Traditional Food

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Sri Lankan Oil Cakes (Konda Kavum)

Konda Kavum
Konda Kavum

(Makes 25 to 30 Kavum)


4 cups Rice flour
1 cup Brown sugar
½ cup (100 g) Vegetable oil margarine
1 1/3 to 1 ½ cups (300 ml) Coconut milk
2 or 3 Cardamom
½ cup Kithul pani/ palm jaggery treacle
Oil, for deep-frying


  1. Mix all the ingredients in a bowl to make the batter. Set aside for 30 mins so that the ingredients can mix well.
  2. Heat the oil in a pan.
  3. Scoop two tablespoon of the batter into the pan.
  4. Plunge a long stick skewer in the middle of the batter holding it in place.
  5. Turn the batter with the spoon as it gets cooked while rotating the skewer rapidly, like a spinning top but keeping it in one place.
  6. The batter soon puffs out and a tiny mound forms at the center. Continue the rotation until the kavum is fully cooked.
  7. Remove the kavum and place in a tray lined with grease absorbing paper. Repeat the process until the batter is finished.
  8. Store in an air-tight container.

Recipe Credits: LINK