Kilanji (Lakshwadeep)

Ingredients

1 cup white rice, soaked in water for 1.5 hours
2 eggs
2 tablespoons water
A pinch of salt
Oil or ghee, for greasing the pan
1 cup coconut milk
½ cup banana slices
Sugar, to taste

Instructions 

1. Drain the soaked rice and grind it into a fine paste using a blender.
   
2. Add the eggs to the rice paste and blend again until you achieve a smooth, lump-free batter.
   
3. Sieve the mixture to ensure a silky consistency.
   
4. Add 2 tablespoons of water and a pinch of salt to the batter, mixing well to achieve a loose, pourable consistency.
   
5. Heat a non-stick pan over medium heat and lightly grease it with oil or ghee.
   
6. Pour a small ladleful of the batter onto the centre of the pan.
   
7. Quickly tilt and rotate the pan to spread the batter into a thin, even layer, covering the entire surface.
   
8. Cook the crepe until it sets and the edges begin to lift from the pan. There’s no need to flip it.
   
9. Gently remove the cooked crepe and fold it into your desired shape (traditionally folded into quarters or rolled).
   
10. In a bowl, combine the coconut milk with sugar to taste, stirring until the sugar dissolves.
    
11. Add the banana slices to the sweetened coconut milk, ensuring they are well-coated.
    
12. Arrange the folded Kilanji crepes on a serving plate.
    
13. Serve alongside the banana and coconut milk mixture.