| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Main dish | 1 | Servings | |
INGREDIENTS
| 1 | t | Yeast |
| 2 | t | Sugar |
| 25 | Warm water | |
| 225 | g | Rice flour |
| salt to taste | ||
| 300 | Thick coconut milk |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“If it doesn’t lead to Jesus, it doesn’t lead to God”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 862
Calories From Fat: 55
Total Fat: 6.6g
Cholesterol: 0mg
Sodium: 310.8mg
Potassium: 688.7mg
Carbohydrates: 182.1g
Fiber: 11.4g
Sugar: 10.3g
Protein: 17.9g