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Add a photoPopular food in Sri Lanka.
Ingredientes
- 250 grams rice flour
- 2 tablespoons sugar
- 1/2 teaspoon yeast, active dry
- 50 millilitres water Lukewarm Water
- 1 1/2 cups coconut milk divided use
- 1 teaspoon salt
- 8 tablespoons coconut treacle
- 1 whole egg beaten
Direcciones
- Sift the flour into a large bowl.
- Mix yeast, sugar and water in a small bowl. Leave 10 minutes until frothy.
- Add the yeast mixture and 3/4 cups of coconut milk to the flour. Mix well. Now knead by hand for 10 minutes. The batter should be thick. Cover the batter and allow to rise for 1 hour. After that, add the remaining milk coconut treacle and egg. Mix well. Add salt. The batter will be like pancake batter.
- Now heat a round-bottomed pan or wok on medium heat. When hot, rub the pan thoroughly with an oiled cloth.
- Now pour a ladle full of batter into the pan and turn the pan so that the batter sticks to the sides of the pan. Cover with a lid and cook over medium heat. After 2 to 3 minutes, the edges will have become golden and the center soft and spongy. Now fold it in half and press the edges together. You are looking for a crescent shape (which is standard for pani hoppers). I have done this in the photo above.
- Carefully loosen the edges using a flat wooden spoon or butter knife.
- Serve and enjoy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 26g | |
| Recipe makes 25 servings | |
| Calories 70 | |
| Calories from Fat 27 | 39% |
| Total Fat 3.21g | 4% |
| Saturated Fat 2.66g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 97mg | 4% |
| Potassium 41mg | 1% |
| Total Carbs 9.45g | 3% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.03g | 1% |
| Protein 1.12g | 2% |
