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Wednesday, August 18, 2010


This recipe , like cutlets, has probably made its way into our kitchens from sri lanka. I never made this myself until recently I asked my mum about it. It takes a little time to make it but the end result is quite a tasty treat. Its called rolls because its a pancake , with fish filling inside and then rolled into a cigar shape parcel , dipped in flour batter, then eggs and finally rolled in dried bread crumbs and fried!!! Great for a snack , a kids bday party or even to break your fast duing this ramadhan month

. For the pancake :
1 cup flour, sifted
1 egg, beaten
a big pinch of salt
about 300 ml water

1. Mix everthing well in a bowl to make smooth batter. Leave it to sit in the fridge for about 20 minutes.

2. Prepare pancakes by heating a small frying pan, rub a little oil using a tissue or clean cloth on the pan. Add a ladle of batter and make a small pancake, about 4 inches, spread it around with the back of the ladle.

3. Leave to cool while you make the filling.

Filling :

1 large onion or two small ones, sliced into thin half moons
1 can of tuna, oil or water drained
1 " piece ginger , grated
2 green chillies, finely sliced
5 curry leaves
1 small potato, peeled ,boiled and mashed
a small handful green peas ( optional)
juice of half a lemon or 1 lime

4. Place half the onions into a bowl , add salt and lemon or lime juice, and mix with your hands till they go soft. You are probably going to notice this method is very common in all the maldivian snacks.

5. Add chillies, ginger and mix well. Flake your tuna and mix. add salt and a good helping of pepper. Mix in potatoes and peas if using.

6. Heat some oil in a pan, add the remaing onions and the curry leaves and saute' till nice and soft and just starting to change colour. Add your fish mixture and cook , stiring for about 2-3 minutes.
Cool . Remove the curry leaves

To assemble the rolls:

7. Make a paste of flour and water ( about 2 tbsp flour with a few teaspoons water).

8. Place a pancake on a plate or work bench, add a teasoonful of fish mixture at one end of the pancake, shape it to a small saussage kind of shape . Using a finger tip, apply the flour paste on the sides of the pancake, and bring the two sides in and stick together.

9. Taking the smaller side the one near the fish mixture, carefully roll it up towards the other end,apply some more flour paste on the free end and stick it the roled up pancake. Repeat with the rest.

To coat the rolls you need

A thin flour batter ( made with 1/4 cup flour and 1/2 cup water or a little more)
1 large egg beaten
dried bread crumbs ( make your own by toasting a stale slice of bread in the oven or stove top and grinding it )

10 Dip the rolls in flour batter , then eggs, then roll in bread crumbs. Make sure all sides and crevices are covered.

11. Heat oil in a wok or deep sauce pan or an electric frying till quite hot.

12. Fry the rolls in hot oil till nice and dark golden brown. Serve warm.


  1. You have made it so well,good appetizer for parties...

  2. This sounds like a perfect appetizer - you always blog about the most interesting fish dishes!

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  4. such appertizing rolls! Another great post. Thank you for sharing and hope you're enjoying your day. Btw, the Halal beer bread you ordered the other day is ready for pick-up! hehe...
    Cheers, kristy

  5. Feel like grabbing some rite now, tempting and crispy rolls makes me drool..

  6. Great the rolls ...:)

  7. rolls looks delightful..thanks for sharing this recipe.

  8. Oh My goodness, I am so thrilled to come across your blog on the internet! This is exactly what a maldivian studying away from home need! I was craving dhonkeyo kaju and cutlets so bad! I'm not a frequent blog follower but your blog is awesome!


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