Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 teaspoon | Yeast |
| 2 teaspoons | Sugar |
| 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