* 250 grams Rice Flour
* ½ Tablespoons Yeast
* 2 Tablespoons Sugar
* 50 milliliters Lukewarm Water
* 1-½ cup Coconut Milk, Divided Use
* 8 Tablespoons Coconut Treacle
* 1 whole Egg Beaten
* 1 teaspoon Salt
Sift the flour into a large bowl.
Mix yeast, sugar and water in a small bowl. Leave 10 minutes until frothy.
Add the yeast mixture and 3/4 cups of coconut milk to the flour. Mix well. Now knead by hand for 10 minutes. The batter should be thick. Cover the batter and allow to rise for 1 hour. After that, add the remaining milk coconut treacle and egg. Mix well. Add salt. The batter will be like pancake batter.
Now heat a round-bottomed pan or wok on medium heat. When hot, rub the pan thoroughly with an oiled cloth.
Now pour a ladleful of batter into the pan and turn the pan so that the batter sticks to the sides of the pan. Cover with a lid and cook over medium heat. After 2 to 3 minutes, the edges will have become golden and the center soft and spongy. Now fold it in half and press the edges together. You are looking for a crescent shape (which is standard for pani hoppers). I have done this in the photo above.
Carefully loosen the edges using a flat wooden spoon or butter knife.
Serve and enjoy.