• Yeast mixture:
      Yeast granules - 2 tsp 
      Sugar - 1 tbsp 
      Lukewarm water - 1/8 cup 

• Rice flour - 4 cups 
• 1 cup Lukewarm water + 1 cup lukewarm beer
• 1 13 oz can of coconut milk + 1/2 can of lukewarm water
• Sugar - 2 tbsp 
• Oil - 1 tbsp 
• Salt to taste





• Mix the ingredients for the yeast mixture and leave for 15 minutes until frothy. If the mixture is not frothy at this  point, the yeast you used is too old, you will need a new packet of yeast.
• Put the rice flour into a large bowl and add the yeast mixture.
• Next add the 1 cup lukewarm water + 1 cup  lukewarm beer. Mix well.
• Now cover the bowl with a wet cloth or plastic wrap and leave for about eight hours in a warm place.
• The batter should rise to double the original amount.

• Finally before preparation add 3/4 of the (coconut milk with water) and 2 tbsp sugar and stir well. If more  liquid is needed, add the remaining of the coconut milk little by little.
• The batter should be thinner than a  pancake batter. Add salt to taste.

• Soak a small piece of cloth in oil in a saucer. Heat a thachhiya (a small wok) on medium.
• When hot  rub the pan thoroughly with the oiled-cloth. Add about 1/4 cup of the batter to the pan and turn the  pan in a circular motion so that the batter sticks to the sides of the pan.

• Cover and cook for about a minute under low-medium heat. Use a butter knife to loosen the edges of  the hopper and serve hot