TDM CCN Header

Tuesday, June 28, 2016

Binbifathafolhi ( Spicey Sorghum Pancakes)

This is something mum used to make when we were abroad. My version is more like a pancake while the ones mum used to send us were crispier , so they stayed fresh longer. Its made using Binbi fuh or in English  as according to the label , its Sorghum flour. A slightly dark nutty tasting flour.
What makes this extra delicious is the addition of Rihaakuru, so use a good quality one if you are making this ( sorry for those who are unable to get hold of them especially if you are not maldivian or living abroad.)

My mum likes to finely slice and squash the onions by hand but I did it the easy way by blitzing everything in a food processor.  Either way it tastes yumm.

Recipe: Binbifathafolhi ( Spicey Sorghum pancakes)

1 cup + an extra 1/3 of a cup Binbifuh or sorghum flour
1 cup freshly grated coconut
1 large onion
1/2 tsp minced ginger
1/4- 1/2 scotch bonnet ( depends on how hot you want them)
8 curry leaves, finely chopped
about 1-2 tablespoons water
juice of 1  lime. ( you might need an extra half depending on the size of the lime)
2 tbsp good quality rihaakuru ( Maldivian Fish paste)
tiny pinch salt
corn oil or sunflower oil

Place onions, scotch bonnet ,ginger and grated coconut in the food processor and pulse a few times to chop the onions and chillies and grind the coconut a little. Do not add water. Remove to a bowl.

Add lime juice , curry leaves, rihaakuru and Binbifuh . Mix , add a tablespoon of water , and then as you mix it should be a wet thick batter. Have a little taste, if you are fasting well... , add just a tiny pinch of salt, smell a little and adjust the lime and rihaakuru. As the older generation says you can tell it will be ok from the smell although I still need to acquire that talent .

Now once you get a nice thick mixture of dropping consistency, its time to cook.

Heat a non stick frying pan, dab a tissue with oil and rub the tissue on the pan surface.  Drop a ladle of the mixture, spread a little  or even it out. Cook over a medium heat , flip it after about  3 minutes and cook the other side, and remove. Repeat with the rest.



  1. I have never had anything like this Nammi...and I sure would love to give a the idea of spiced pancakes.
    Have a wonderful week :)

  2. It is interesting to know these interesting... loving it because the cuisine is new to me... :)

  3. How interesting and delicious! I love sorghum and the combination with freshly grated coconut is just perfect!


Thank you for checking out my posts, please leave a comment or two....