Small steamed or fried dumplings with a rice flour shell filled with smoked tuna, coconut, onion, and spices, shaped into round balls.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Cook rice flour with water and salt in a saucepan, stirring constantly, until it forms a thick, pliable dough. Cool slightly.
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2
Prepare filling: mix shredded tuna, grated coconut, onion, chili, curry leaves, lime juice, cumin, and salt.
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3
Take a walnut-sized piece of dough and flatten into a disc in your palm. Place a teaspoon of filling in the center.
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4
Fold the dough around the filling, pinching to seal, and roll into a smooth ball. Ensure no cracks.
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5
Steam in a steamer for ten minutes, or deep fry at 160C for four minutes until golden brown.
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6
Serve warm with chili sauce. Steamed Gulha are lighter while fried ones are richer and crunchier.
Did You Know?
Maldivian mothers are judged by the smoothness and uniformity of their Gulha, and achieving perfectly round dumplings without cracks is considered an essential life skill.
Chef's Notes
Equipment Tips
- steamer or deep fryer
- mixing bowls
- saucepan
Garnishing
chili sauce
Accompaniments
sweet tea, lime
The Story Behind Gulha
Gulha is one of the oldest hedhikaa preparations in the Maldives, with a history stretching back centuries. The rice flour wrapper filled with spiced tuna and coconut represents the essence of Maldivian snack culture. These dumplings were originally steamed, with frying being a more recent adaptation. Gulha-making is a communal activity, with families gathering to shape hundreds of dumplings in preparation for Ramadan or special celebrations.
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