Ingredients:
Raw rice soaked for 4-5 hours: 3 cup
Grated Coconut: 5 cup
Cooked rice: 2 cup
Salt: to taste
Sugar: to taste
A pinch of yeast granules dissolved in some coconut water or little hot water
Preparation:
Drain the soaked rice and grind it along with the grated coconut.
Cook the grinded mixture rice to a fine thick paste.
Do not add too much water.
Add the yeast and mix lightly.
Also add salt and sugar to taste.
Allow to ferment at room temperature for at least 6 hours.
Heat a small non-stick kadai.
Pour approximately half a cup of grinded mixture and gently swirl the pan around such that only a thin layer of the grinded mixture covers the sides and a thick layer collects at the bottom.
Cover with a lid on medium heat for about 3 minutes or till the edges have become golden crisp and the centre is soft and spongy.
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