The Batter: The precise ratio of raw rice to boiled rice and the secret of using fermented coconut water.The Fermentation: How to time the fermentation process based on the local climate to ensure the batter is airy and light.The Cooking: The art of the 'Satti' (the curved pan) – how to swirl the batter to get those crispy, lacy edges and a soft, fluffy center. Why You Should Own This Guide
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