- 1 1/2 cups uncooked white rice
- 1 1/2 cups fresh grated coconut
- 1 tablespoon sugar
- 2 tablespoons white rice, cooked
- 1/2 teaspoon yeast
- Soak the raw rice in water overnight.
- Grind the soaked rice until about 1/4 ground.
- Add the grated coconut along with a little water and continue grinding.
- Add the sugar, cooked rice and yeast and keep grinding until the whole mixture becomes smooth. It should be thinner than pancake batter.
- Transfer it to a wide open container and leave it to rise overnight.
- The next morning, add salt and refrigerate the batter until use.
- To fry the appams, use a small bowl-shaped pan with either a nonstick coating or a little oil. 8. Pour a full serving spoon of batter into the middle of the pan and swirl it around a single time so that a little of the batter sticks to the sides.
- Cover the pan with a hot lid and remove the appam with a spatula after 2-3 minutes, when it becomes slightly browned around the edges. It should be round, with a thick centre and thin, lacy edges.