These are made in kadais, kind of like little cast iron woks.They can also be made in a dutch pancake pan. These are perfect for breakfast with a steaming cup of chai.
2 lb rice flour
2 tsp instant yeast
3/4 of a 141 g package of pure creamed coconut
2 1/2 cups sugar
1/2 tsp cardamom
1/2 tsp nutmeg
On the stove, combine 1/2 cup of water with the coconut until it is melted. Combine this with the flour and yeast and add enough water to make a thick batter. Keep overnight.
In the morning, to the yeast mixture, add eggs, sugar, cardamom and nutmeg. Mix well. Let this sit for half an hour.
If using a large kadai, add 2 TB of oil to each pan and heat the oil on high heat. Once heated, turn down the heat to medium, add 1/4 cup of batter and cook until brown. Turn using a couple of spoons or forks and continue cooking. Each vitumbua takes approximately 5 minutes to cook.
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