In a mixing bowl, take 1 cup (125 grams) all purpose flour or maida. add 2 tbsp besan or gram flour, a pinch of baking soda and 1/8 tsp silver food colour.
Mix all the above dry ingredients with a spoon or spatula.
Add tender coconut water,the amount of water to be added depends on the quality of flour used.I added 1 cup water,depending on the quality of flour and besan, you can add from ? to 1 cup water.
With the spatula or spoon, first mix.Breeak the small or tiny lumps with the spatula or spoon while mixing.
Stir the batter briskly in round circular directions for 4 minutes,this adds volume to the batter and makes it even and smooth,the batter should have a flowing consistency.
Cover and keep the batter to ferment in a warm place for 12 to 15 hours. i kept for 15 hours. if you live in a cold climate, you can keep for 20 to 24 hours.
This is how the batter looks the next day, you will see small bubbles on the top.
Stir the batter and if you carefully see, the batter would have become thinner than what it was before fermentation,so to thicken the batter again, add 1 to 2 tbsp of all purpose flour,with a spoon mix very well.
Now pour this batter in the squeezy tomato ketchup bottles that we get in the market,You can also use coconut shell and make a small hole in it.You can also use a piping bag or make your own with butter paper.
Depending on the capacity of the bottle, you can pour less or more.
Dip it in the sugar syrup and serve hot or cold according to taste.
