Preparation info
  • Makes


    depending on size
    • Difficulty


    • Ready in

      15 min

Appears in
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.