- Good quality Raw Rice (Unakalari/Pachari) – 3 cups
- Scraped Coconut – 1 Cup
- Sour Toddy (Pulicha Kallu) – 1 Table Spoon/Yeast – 1small teaspoon soaked in little warm water
- Salt – To taste
- Small Onion – 2 or 3 nos.
- Garlic- 1or 2 cloves (optional)
- Cumin seeds (Small Jeera) – 1 tea spoon
- Cooked rice – 3 table spoons full
Wash and soak the rice for 1 to 2 hours, drain the water, add in a mixi jar for wet grinding; add water and all the ingredients. Grind into a smooth paste; if water is not enough can add a little more water (it depends on your mixi and the choice of your rice), be careful in adding water because the batter should be very thick. When ready empty it into a deep vessel and keep for 6 to 8 hours for fermenting. Fermentation time depends on weather condition. In summer it ferments faster. Take a frying pan, keep on slow fire when it is nice and hot spread some ghee or coconut oil (can apply any oil) inside the whole pan to avoid sticking; pour 2 or 3 table spoons of batter into the pan, spread it evenly with a spoon into round shape as shown in picture and cover with a lid. After 5 minutes lift the cover and see if its cooked fully, no need to turn it to cook, because both the sides gets cooked well. Enjoy it with some chicken, any meat curry, vegetable stew or other curry’s of your choice. This is a dish which can be eaten for any meal. It’s an awesome healthy and tasty bread to raise your taste buds.
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