ADVERTISEMENT
- Drain the soaked rice and place it in a blender.
- Add 1 cup of water and blend until smooth, creating a thick, pourable batter.
- In a small bowl, dissolve the yeast in ½ cup of warm water (not too hot). Let it sit for 5–10 minutes until frothy.
- Add the activated yeast and a pinch of salt to the rice batter. Mix well.
- Cover the bowl with a clean cloth and let it ferment in a warm place for 4–6 hours, or until the batter rises and develops a slight tangy aroma.
- Heat a non-stick pan over medium heat. Lightly grease it with oil or butter.
- Pour a ladleful of the batter into the pan, spreading it evenly like a pancake.
- Cook for 2–3 minutes on each side until golden brown and slightly crispy on the edges.
- Serve warm with your favorite dips, chutneys, or even a drizzle of honey for a sweet twist.
Why You’ll Love It
This recipe transforms simple rice and yeast into a dish with rich, complex flavors and a delightful texture. It’s perfect as a snack, side dish, or even a light breakfast. Try it out and reconnect with this long-lost culinary tradition!
ADVERTISEMENT
