Fermented rice pancake.
Wash and soak the rice for 4 hours.
Prepare the kappi and leave aside to cool.
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.
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.
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
Serve warm with any veg or non veg curry of your choice.
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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