Binbifathafolhi ( boakibaa style)

 

I love binbifathalhi, for those wondering what it is, it is a savory pancake made with ground finger millet or sometimes called Ragi flour. Locally it's called Binbi, the flour is known as binbi fuh. I made binbi fathafolhi a few years back in Ramadhan but they were more traditional and pancake-like. This version is how my mother makes it.

 Sometimes, she would make them like flatbread and make them extra hard so they stay for long periods and post them to us when we were studying abroad. 

Binbifathafolhi is made using binbi fuh ( ragi flour), freshly grated coconut, onions, scotch bonnet peppers, lime juice and local favourite, rihaakuru. Rihaakuru is a savoury umami flavoured fish paste, made by boiling down tuna fish stock.

I like to grind the onions, ginger, scotch bonnet and curry leaves to a fine paste before use. 

This is a very easy recipe and takes little time to cook. 

Author: Nammi

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Binbifathafolhi

Ingredients:

• 1 ¼ cups binbifuh (finger millet flour/ragi flour)
• I large onion
• 1 cup firmly packed finely grated coconut
• 1 scotch bonnet pepper
• 1 ½ inch ginger (1 heaped teaspoon), grated
• 2 sprigs curry leaves( about 20 leaves)
• Juice of 1 ½ limes
• Pinch salt
• 2 ½ tbsp rihaakuru

Instructions:

1. Place the onion, scotch bonnet pepper, ginger, and curry leaves into a wet grinder or blender, along with a few tablespoons of water and a pinch of salt. Grind to a rough paste.
2. Spoon this mixture into a bowl. Add lime juice and rihaakuru and mix well with your fingers. Add coconut and binbifuh(finger millet flour). Mix well, if it is too dry add a few tablespoons of water.
3. Preheat oven to 180 degrees C. Oil an 8-inch round baking pan or a 6-inch one if you want a thicker piece of fatha folhi.
4. Spread the mixture onto the prepared tray and smooth it out. Place in the oven and bake for about 20 minutes.
5. Cool in the tray and cut into squares. This will store well in an air-tight container for a few days, that is if there are any leftovers.

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