VITUMBUA

Ingredients

2 cups finely ground rice flour

2 tblspn plain white flour

2 tblspn fresh grated coconut (available frozen in most Asian stores)

1 400 gm tin coconut milk

½ cup hot water

1 tspn dry yeast

½ cup sugsr

½ teaspoon roughly ground cardamom seeds

oil

Method

1. Mix rice flour, grated coconut, and the coconut milk and hot water to form a thick paste. The temperature should be equivalent to body temperature.
2. Add the sugar, cardamom and yeast and mix well.
3. Cover and leave over night
4. Next day mix thouroughly
5. Instead of using the vitumbua karai, I used an appam pan which I have previously used to make ponganalu.
6. Heat the appam pan, plan a drop of oil in each pan, pour in the batter so that the pan is ¾ full.. Cook for 2-3 minutes, and flip the vitumbua, this is quite tricky, but gets easier with practice.
7. Cook the other side and repeat until all the batter is finished