Recipe
Why make it
Soft, bowl-shaped rice and coconut pancakes from Kerala, with a fluffy white centre and crisp lacy edges. Start the batter the day before for a gentle sweet-sour flavour.
Serves 4
+ 1 more in the full recipe
Step 1 of 10
Wash the raw rice in 3 changes of water until the water runs nearly clear. Cover with plenty of fresh water and soak for 4 to 5 hours, then drain well.
Step 2 of 10
Stir the yeast and 1 tbsp of the sugar into the lukewarm water. Leave for 10 minutes until it looks foamy on top.
Step 3 of 10
Add the drained rice, cooked rice, coconut and about 250 ml of the grinding water to a blender. Blend on high for 3 to 4 minutes, adding the remaining water a little at a time, until the batter is completely smooth with no gritty…
Step 4 of 10
Pour the batter into a large bowl, as it will rise to almost double. Stir in the foamy yeast mixture and the remaining 1 tbsp sugar. Cover loosely and leave in a warm place for 8 to 10 hours or overnight, until bubbly, risen and…
Step 5 of 10
Stir in the salt gently. The batter should pour like thin single cream and coat the back of a spoon lightly. If it is thick, stir in water 1 tbsp at a time.
The last 5 steps are in the full recipe.
Cook’s tip
The batter must be thin enough to swirl. If it will not spread up the sides of the pan, add a spoon or two of water.
Ready to cook?
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