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5–10
depending on sizeEasy
15 min
Published 2016
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.