Appam

Ingredients

Raw white rice

2 cups

Cooked rice

1 cup

Grated coconut

1/2 cup

Dry yeast

1 teaspoon

Sugar

1 tablespoon

Warm water

1/4 cup (for yeast)

Salt

1 teaspoon or to taste

Instructions

1. Begin by soaking the raw rice in water for about 4-5 hours.
2. Drain the water, then blend the soaked rice, cooked rice, and grated coconut in a blender until a smooth paste forms.
3. In a separate bowl, combine the yeast and sugar in warm water and let it rest for 10 minutes, until it becomes frothy. This is crucial for activating the yeast.
4. Mix this frothy yeast mixture into the rice paste until it's well combined.
5. Cover the batter and allow it to ferment for 8 hours or overnight. The batter will rise and become slightly bubbly.
6. After the fermentation process, add salt to the batter and mix well to ensure even distribution.
7. Heat an appam pan over medium heat. Pour a ladle full of batter into the center of the pan, then quickly swirl the pan to spread the batter in a circular motion. The batter should be thin at the edges and thick in the middle.
8. Cover the pan and cook the appam for about 2 minutes, or until the edges turn golden brown and crispy.
9. Remove the appam carefully from the pan with a spatula and serve hot. Appam is traditionally served with coconut milk or a spicy vegetable stew for a complete meal.