Pal Appam

• 4 teaspoons sugar
• 1/2 teaspoon active dry yeast
• 2 1/2 cups warm water
• 1/4 cup cream of rice cereal
• 2 cups rice flour
• 1/2 cup plus 2 tablespoons milk
• 1 teaspoon salt

1. In a small bowl, combine 1 teaspoon of the sugar and the yeast with 3/4 cup of the water and let stand until foamy, about 10 minutes.
2. Meanwhile, in a small saucepan, bring 1 cup of the water to a boil.
3. Add the cream of rice and return to a boil.
4. Reduce the heat to low and cook, stirring, until thick, about 1 minute.
5. Remove from the heat and let cool.
6. In a bowl, combine the rice flour and 2 teaspoons of the sugar.
7. Add the cream of rice, the yeast mixture and the remaining 3/4 cup of water; whisk to form a thick batter.
8. Cover the bowl with plastic wrap and let stand at room temperature until the batter has doubled in bulk and smells pleasantly sour, 8 hours or overnight.
9. Whisk the milk, salt and the remaining 1 teaspoon of sugar into the batter.
10. Heat an 8- to 10-inch nonstick skillet.
11. Pour1/4 cup of the batter into the center of the skillet; it should sizzle and spread out quickly, forming a thin lacy pancake.
12. (If the batter is too thick, thin it with a bit of milk.)
13. Cover and cook over moderate heat on 1 side only until well browned on the bottom and dry on the surface, 2 to 3 minutes.
14. Eat immediately or transfer to a platter and keep warm until all the Pal Appam are cooked.

sugar, active dry yeast, water, cream of rice cereal, rice flour, milk, salt

Taken from www.foodandwine.com/recipes/pal-appam (may not work)