3 cups raw rice
1 cup brown sugar
1 can 13.5oz coconut milk
2 pods cardamoms seeded
1 tsp salt
2 tbsp all purpose flour
2 tsp vanilla
1 cup water
Put all the above ingredients in a bowl and set aside for 30 minutes. In a blender, grind small portions of the mixture adding the liquid to a smooth pancake consistency and rest for 15 minutes.
Into a thachchi (small wok) add oil 2-2 1/2 inches deep. Bring to medium high. Pour one heaped tbsp full of the batter into the center of the pan. Let the cake cook into a light brown. With a wooden skewer gently press center of the cake. The uncooked batter will start coming up. Pour hot oil over the batter while turning the skewer and lifting the skewer periodically. Continue to pour hot oil, until it turns golden brown. Drain the oil cakes onto paper towels and serve hot or cold.
Note: If the batter is too thin, add a little all purpose flour. If it is too thick, add a few teaspoons of water.
Regulate Heat: The oil should be hot when pouring the batter, but reduce the heat when forming the center of the oil cake.