| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Main dish |
1 |
Servings |
INGREDIENTS
| 1 |
ts |
Yeast |
| 2 |
ts |
Sugar |
| 25 |
ml |
Warm water |
| 225 |
g |
Rice flour salt to taste |
| 300 |
ml |
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
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