Preparation info

  • Makes

    5–10

    depending on size
    • Difficulty

      Easy

    • Ready in

      15 min

Appears in

Slow Dough, Real Bread

Slow Dough, Real Bread

By Chris J L Young

Published 2016

  • About

This is a breakfast staple in southern India, traditionally made using the palm sap known locally as toddy, and left to ferment overnight. They are cooked in a shallow, concave pan called an appachatti, but you can use a frying pan, skillet or heavy wok. Make the rice sourdough starter in exactly the same way as a white sourdough starter, using brown rice flour for at least the first one or two days. After that you can use white rice flour.