February 28, 2019


raw rice - 2 cups
Coconut milk - 1 cup or 
Grated coconut - 1 cup
Salt - 1 tsp
Sugar - 1 tsp
baking soda - 1/2 tsp


  • Wash and soak rice for 4 hours. Wash the rice again and grind it with enough water to make little thick batter.
  • Take 1/2 cup of batter; pour it in pan along with 1/2 cup of water and cook in low flame stirring continuously until it is thick and pale in colour.
  • Let it cool.
  • Add grated coconut if you are using, to the remaining batter and grind again to get smooth batter.
  • Now add ground batter and cooked batter in a bowl and mix well.
  • Keep aside overnight for fermentation.
  • In the morning, add salt, sugar and baking soda and mix well.
  • Heat non stick round kadai, pour ladleful of batter and lift the kadai and twirl the batter in a clockwise direction so that the batter spreads in a circular shape. 
  • Close the lid and cook in low flame for 2 minutes. Then check and remove it from the pan.
  • No need to cook other side and oil is not required.
  • Serve hot with Vegetable stew or chicken stew.


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