Teff Kal Kal




20-22 kal kals


20-22 kal kals

Print Recipe

Make the Cinnamon Sugar

  1. In a bowl, combine the sugar and cinnamon together. Set aside.

Make the kal kal dough

  1. Grind the sugar and cardamom seeds (discard skin) together until powdered.
  2. In a bowl, combine the Maskal Teff® flour – Ivory, rice flour, cardamom sugar, salt, oil and baking soda. Adding a little water at a time, combine to form a sticky but moist dough. Do not over knead. Keep dough covered while you shape the kal kal.

Shape the Kal Kal

  1. Take a little oil and water in two separate bowls and set aside. You’ll need it to grease the fork and dough as you shape the kal kal.
  2. Grease a fork with oil.
  3. Take a small piece of dough and roll it into a smooth ball between your palms.
  4. Place on the fork, dip your finger in water and press down, smoothing it across the length of the fork tines. Start at one end and roll.
  5. Repeat with the remaining dough. When the fork gets too sticky, wipe down with a wet towel (or rinse off in a bowl of water, then dry), grease with oil and continue.


  1. Heat oil in a small pan for deep frying.
  2. On low-medium heat, fry the rolled kal kal in small batches (4-5 per batch), until golden brown on all sides. Ideally, it should be crispy on the outside and soft on the inside.
  3. Drain and toss in the cinnamon sugar (this is an optional step). Shake off excess sugar.
  4. Serve warm. Keeps well for a week stored in an airtight container, although it will lose some of its crispness as it cools.


For the Kal Kal

  • 50 grams (1/4 cup + 1 1/2 tablespoon) Maskal Teff flour – Ivory
  • 40 grams (1/4 cup) rice flour
  • 38 grams (2 tablespoon+ 1 teaspoon) cane sugar
  • 2 green cardamom (seeds only)
  • a pinch of salt
  • 1/2 teaspoon vegetable oil
  • 1/8 teaspoon baking soda
  • 2 1/2 tablespoon (42 ml) water

For greasing/shaping

  • 1 tablespoon vegetable oil
  • 1 tablespoon water

For the cinnamon sugar (optional)

  • 1/4 cup sugar
  • 3/4 teaspoon ground cinnamon

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