Method :
Mix all ingredients to obtain a smooth batter. Leave it overnight.
Whip the batter thoroughly to enclose air (you can also whip in some beaten eggs and sugar to taste).
Heat a small wok and grease it all over with knotted pandan leaves.
Ladle the batter.
Immediately tilt the wok in all directions to coat sides thoroughly and form thin crispy edge and a thick fluffy centre.
As soon as the centre is cooked, remove with a flat ladle.
Serve them while hot with curry.
If sugar and eggs are added, it can eaten plain.
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