This is a Dhifoods recipe.
Ingredients: 1 plate rihaakuru; 1/2 or 2 plates of rice; 1 large piece of mature coconut; 4 green chilies; 4 limes; 3 onions; curry leaves, some ginger, and some salt.
Method: Grate the rice as coarsely as it will go, or grind it in a mill. Then, after chopping everything else very finely as well, add the rihaakuru, the lime juice, and some salt, and mix for 15 minutes. When it is well mixed, the onions will be almost crushed. If not, they will be very fine. Then add the flour that was ground separately, mix well, and shape the rounds nicely. Heat oil well in a pan, pour in the bokibaa batter, put it on the griddle, and fry it well. A hot snack like bokibaa always tastes better when made one day ahead. Otherwise, prepare before noon what you need for the evening. Note: finger-millet fathafolhi or finger-millet bokibaa can also be made the same way. Instead of the rice flour, add finger-millet flour. If it is fathafolhi, fry it wrapped in a banana leaf or a diggaa leaf.
Recipe from Dhifoods.