|25 millilitres||Warm water|
|225 grams||Rice flour salt to taste|
|300 millilitres||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
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