Eating In

1¼ cups of rice
a pinch of dried yeast
sugar
½ cup of cooked rice
a pinch of ground cumin
1½ cups coconut milk (tinned will do)
½ tsp salt
1½ tbsp oil                     
Wash the rice and soak in cold water for three hours. Mix the yeast with 2 tbsp warm water and ½ tsp sugar and set aside to ferment for one hour. Drain the soaked rice and grind with the cooked rice, cumin, yeast and ¾ cup of water to a very fine paste. Add a further 2 tbsp water if required. Pour in the coconut milk and set aside for a further 8 hours. Add some salt and a further ½ tsp sugar before cooking. Coat a non stick frying pan with oil and heat it. Pour in a ladle of batter. Tilt the pan so that the batter spread all round. Cover and cook over a low heat for 3 minutes.