1. Mix yeast in tepid water. 2. add to flours with salt and sugar.
3Mix well and leave to ferment for about 10 hours. 4. add coconut milk mix well.
5. place a fry panover a slow fire. grase the pan lightly with gingelly oil or milted Butter. 6. Pour in a spoon ful of the batter. take the pan with both hands and give it a Circular twist so that about 1.25 cm. (1/2) more of the pan is thinly coated with the batter, which when the hopper is cooked, forms a crisp brown border. 7. cover with a cone shaped tight fitting lid and cook till done