Appam are bowl-shaped rice pancakes cooked on one side only in a curved iron pan. They are typically served with a coconut milk curry. Even if you can't duplicate the distinctive form, the sweet, yeasty flavor of this recipe is authentic. A well-fermented batter will form small holes (like a lace) all over the appam while cooking. This makes the appams very light.
In This Recipe
Wash and soak the rice for 6 hours. Drain.
Grate the coconut, add 2 cups of water and take out coconut milk. Strain.
Grind the raw rice and cooked rice in a little coconut milk. Remove from the grinder and add the sugar, the remaining coconut milk and salt.
Mix the yeast with a little warm water, add to the rice paste and mix very well. The batter should be dropping consistency.
Cover and keep for 2 to 3 hours.
Pour 1 big spoon of the batter into a deeper non-stick tava. Slowly rotate the batter on the tava so that a thin layer
Cover and cook for 1 minute. The middle part will be fluffy. The sides will be thin and crisp.