• Mix the rice flour and coconut milk together and make a thick mixture/batter
• Pound Dawul kurundhu leaves and extract the juice
• Mix the Dawul kurundu juice to the a thick flour mixture/batter
• Pour the batter through an Asmi spoon (a large coconut shell spoon with a perforated bottom and an upright handle) into the boiling oil moving the spoon round until a complete network is formed
• Fry both sides and fold in to one
• After 2 hours fry it for the second time
• Add  treacle to decorate the top of the Asimi