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Ingredients
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For 4
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Refined flour
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250gms
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Rice flour
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500gms
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Yeast (dry)
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1 tsp
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Salt
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1 tsp
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Sugar
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1 tsp
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Tepid water
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350ml
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Coconut milk (use ½ coconut)
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2 extracts
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Mix yeast in tepid water. Add to flours with salt and sugar.
Mix well and leave to ferment for about 10 hours. Add coconut milk. Mix well.
Place a fry-pan over a slow fire. Grease the pan lightly with gingelly oil or
melted butter. Pour in a spoonful of the batter. Take the pan with both hands
and give it circular twist so that about 1.25 cm. (1/2”) more of the pan is
thinly coated with the batter, which, when the hopper is cooked, forms a crisp
brown border. Cover with a cone-shaped tight fitting lid and cook till done.
