Steps
Step-by-step
1 Soak the raw rice in water. 2 Grind the soaked rice until about ¼ ground. 3 Add the grated coconut along with a little water and continue grinding. 4 Add the sugar, cooked rice and yeast or kefir, and keep grinding until the whole mixture becomes smooth. It should be thinner than pancake batter. 5 Transfer it to a wide open container and leave it to rise overnight. 6 The next morning, add salt and refrigerate the batter until use. 7 To fry the appams, use a tava or a small bowl-shaped pan with either a non-stick coating or a little oil (coconut or any other refined oil) or ghee. 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. 9 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. Notes * The batter should ferment overnight without any added starter, but often won't. Yeast (or better still, kefir) can be added to help it ferment. * The grinding can be done in a blender. Make sure that there is enough liquid so that it all swirls around in the blender, mixing properly.
Photo: Wikibooks Cookbook contributors · Wikimedia Commons · CC BY-SA
Source: Wikibooks Cookbook
