Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 t Yeast
2 ts Sugar
25 ml Warm water
225 g Rice flour
-salt to taste
300 ml Thick coconut milk
Dissolve the yeast and sugar in the water and set
aside for 5 minutes. Sieve the flour and salt into a
bowl, add the coconut milk, yeast and sugar and mix to
form a smooth batter. Cover and leave overnight.
Grease a hopper pan, heat it over a moderate heat and
pour 75 ml of batter into the pan. Tilt the pan so
batter forms a round shape, cover with the lid and
cook until done. Ease the hopper from the pan with a
blunt knife. From "A taste of Sri Lanka" by Indra
Jayasekera, ISBN #962 224 010 0
