Fermented rice pancake.



4 serving
  1. 2 cups Raw rice
  2. 1 cup Coconut, grated
  3. 3/4 teaspoon Cumin seed
  4. 6 numbers Shallot
  5. 2 numbers Garlic medium clove
  6. 1-1 1/4 cup Cold water
  7. 1/4 teaspoon Yeast
  8. to taste Sugar
  9. to taste Salt
  10. For Kappi
  11. 2 tablespoons Rice flour, roasted
  12. 1 cup Water


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    Wash and soak the rice for 4 hours.

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    Prepare the kappi and leave aside to cool.

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    Grind soaked rice to a smooth paste by adding cold water. Coarsely grind the grated coconut, kappi, cumin seed, shallot and garlic. Add yeast and grind for another one minute.

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    Mix everything together and keep aside for 8 - 10 hours to ferment. Then add sugar, salt and stir well. Let it ferment for another 1 - 1 1/2 hours.

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    Heat a pan and pour a spoonful of batter into it. The batter will spread by itself, no need to spread it. Cook both sides

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    Serve warm with any veg or non veg curry of your choice.

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    NOTE - For kappi, in a pan add 2 tablespoons rice flour and 1 cup water, bring to boil. Stir continuously at low heat until you get a thick paste.

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