INGREDIENTS

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

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Nutrition (calculated from recipe ingredients)
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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