Soak and Blend the Rice

Wash the rice thoroughly and soak it in water for 6–8 hours or overnight

Drain the rice and blend it with the cooked rice, adding about ½ cup of warm water to form a smooth batter.

Dissolve the yeast and sugar in ½ cup of warm water. Let it sit for about 5–10 minutes until it becomes frothy.

Pour the activated yeast mixture into the blended rice batter.

Add salt and warm milk (if using) to the batter. Mix well

Cover the batter and let it ferment for 1–2 hours in a warm place. The batter should rise and have bubbles on the surface.

Heat a non-stick pan or griddle over medium heat and lightly grease it with oil or butter.

Pour a ladleful of batter into the pan, spreading it slightly but keeping it thick

Cover and cook on low heat for about 3–5 minutes until the surface is dry and the bottom is golden brown. Sinasir is traditionally cooked on one side only.

Remove from the pan and repeat with the remaining batter.

Remove from the pan and repeat with the remaining batter.

Serve warm with honey, yaji (spiced ground pepper), suya, or sauce.

It also pairs well with miyan taushe (pumpkin soup) or miyan kuka (baobab leaf soup).