Gather all the necessary ingredients.

In a large bowl, combine rice flour, sugar, and milk.

Mix well until the sugar dissolves and no lumps remain.

Let the mixture ferment for 4 hours.

After fermentation, grind the mixture in a mixer grinder for 20-30 minutes until a smooth batter forms.

Ensure the batter is of medium consistency, neither too thick nor too thin.

The batter should have a string-like consistency. Transfer to a deep bowl.

Heat oil in a pan over medium heat.

Once the oil is hot, dip your clean hand into the batter.

Drop the batter into the hot oil in swift circular motions, creating strings that form a crepe-like shape.

Fry until golden brown.

Remove the crepe and place it on a kitchen towel to drain excess oil.

Immediately roll the crepe with a rolling pin so that they harden in that shape when cooled.

Store the Utanki in an airtight container for up to a week.