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Rice flour 4 cup

Thick coconut milk 2 cup

2nd milk of coconut 1 cup

Yeast 1 pinch


Toddy ¼ cup

Sugar 1 tbsp

Coarse rice flour 3 tbsp

Sugar 1 tbsp

Water 1 cup


If using yeast, put it into ¼ cup lukewarm milk or water, adding 1 tbsp sugar. Keep this for at least ½ hour. 2. Keep the coarse rice flour mixed with sugar and water on fire and stir continuously. When the water completely dries up and it becomes gluey, stop the fire and stir for two more minutes. To cool this, keep this vessel inside another vessel of water. 3. Mix some salt and coconut milk with the rice flour and knead well for 10 minutes as for chapathi. Add yeast or toddy into this and also the gluey rice flour and make a loose batter. If water is not enough, you may add coconut milk or cow’s milk and keep it aside for 6 hours. 4. Line a tawa with a little oil and pour the batter on it. Rotate the tawa so that the batter spreads evenly. Close the tawa and when it is cooked properly take it out.

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