Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 1 | Kilogram | Rice, Boiled (ukda chawal) | Wash and soak |
| 1/2 | Kilogram | Rice, Raw | Wash and soak |
| 2 | Nos. | Coconuts - fresh. | Scrape and grind. Extract juice |
| As Required | Yeast - dry | Add | |
| As Required | Salt | Add |
Method
Wash and soak the rice. Scrape and grind the coconut. Take out juice. Grind the rice fine in this coconut juice. Mix the batter in a vessel large enough to contain the batter, with enough space for it to ferment and rise, with salt and yeast. Tie the mouth of the vessel with a thick cloth and allow it to ferment. Note that the average ambient temperature in South India, in summer is around 30 degrees Celsius. Make allowance for local temperature.
When the batter has risen, make "poles" as follows.
Apply ghee to the fying pan and when it is hot, pour half cup of batter and close the pan with the lid. When fried in about ten minutes, remove it with flat ladle. Then apply ghee again to the frying pan and continue frying the poleys, (crumpets), and continue till the batter is over.
You can make 30 - 35 crumpets can be made with this quantity.
To apply ghee to the pan, cut an onion in half, and piece it with a fork, and dip the onion in ghee and use the flat surface of the onion to apply ghee to the pan.
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