Servings: Makes about 15. I find 3-4 are enough for a serving
- 1 ½ cups (360 ml/300 gm/10½ oz) raw rice
- 1 ½ teaspoons (7½ ml/5 gm) active dry yeast
- 2 teaspoons (10 ml/9 gm) sugar
- ½ cup (120 ml) of coconut water or water, room temperature
- 1 ½ tablespoons (22½ ml/18 gm) cooked rice
- ½ teaspoon (2½ ml/3 gm) salt
- About ½ cup (120 ml) thick coconut milk (from the top of an unshaken can)
- Soak the raw rice in 4 to 5 cups of water for 3 hours. You can soak it overnight, although I did not try that.
- Dissolve the sugar in the coconut water or plain water and add the yeast. Set aside in a warm area for 10-15 minutes, until very frothy.
- Drain the rice and grind it in a blender with the yeast mixture to make a smooth batter. You can add a bit of extra water if needed, but I did not. Add the cooked rice, and grind/blend to combine well. You can see that it is not completely smooth, but very thick—that’s about right.
- Pour into a large bowl, cover and leave in a warm place for 8-12 hours. You not only want the mixture to rise and collapse, but to ferment. When it is ready, it will have a slightly sour and distinctly yeasty smell. Don’t worry--they are mild tasting when cooked!
- Add the coconut milk and salt, and a bit of water if necessary, so that you have a batter that is just a bit thicker than milk. Notice how it bubbles after you add the coconut milk. I recommend test-cooking one before thinning the batter.
- Heat your pan over medium heat. Wipe a few drops of oil over it using a paper towel. Stir the batter and pour in 3-4 tablespoons, depending on the size of the pan. Working quickly, hold the handle(s) and give the pan a quick swirl so that the batter comes to the top edge. Swirl once only, as you want the edges to be thin and lacy.
- Cover the pan and cook for about 2 minutes. Uncover and check. The center should have puffed up a bit, and will be shiny, but dry to the touch. When ready, loosen the edges with a small spatula and serve immediately. These need to be served hot out of the pan.
- Make another, and another.
- Serve with curries of your choice - I served mine with a lamb ishtew and a sambar vegetable curry