2 cups (400 g) 14 oz Rice, raw
1 cup Rice, cooked
2 tbsp (40 g) 1 1/4 oz Sugar
1 cup (100 g) 3 1/2 oz Coconut (nariyal), grated
1/2 tsp Yeast
Vegetable oil for shallow frying
1 cup Rice, cooked
2 tbsp (40 g) 1 1/4 oz Sugar
1 cup (100 g) 3 1/2 oz Coconut (nariyal), grated
1/2 tsp Yeast
Vegetable oil for shallow frying
method
1. Grind the raw and cooked rice, sugar, coconut, with enough water to make a batter of pouring consistency.
2. Mix in the yeast and leave the batter to ferment overnight.
3. Heat a heavy-bottomed vessel; rub a little oil and pour 2 tbsp batter. Twirl the vessel around till the batter coats it. Sprinkle some oil and cook covered for 2 minutes or till the base is golden and the top surface is soft and pale. Remove and repeat with the remaining batter.
4. Serve hot with lamb stew or egg masala.
2. Mix in the yeast and leave the batter to ferment overnight.
3. Heat a heavy-bottomed vessel; rub a little oil and pour 2 tbsp batter. Twirl the vessel around till the batter coats it. Sprinkle some oil and cook covered for 2 minutes or till the base is golden and the top surface is soft and pale. Remove and repeat with the remaining batter.
4. Serve hot with lamb stew or egg masala.
serving amount
serves: 4 - 6
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