Yield: 1 Servings
|\N \N||---------> source <---------|
|\N \N||\"A taste of Sri Lanka\"|
|\N \N||By Indra Jayasekera|
|2 teaspoons||Sugar water, warm|
|225 grams||Flour, Rice salt to taste|
|300 millilitres||Coconut milk, thick|
===========================> Directions <======================== 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.
ISBN #962 224 010 0