|Raw rice||2 Cup (32 tbs)|
|Shredded coconut||4 Cup (64 tbs)|
|Cooked rice||1 Cup (16 tbs)|
|Yeast granules||1 Pinch|
Drain the soaked rice.
Add the coconut shavings and cooked rice to it.
Grind the mixture to make a thick paste.
Do not add excess water.
For better taste, substitute water with coconut water for grinding.
Combine the yeast granules.
Add sugar and salt according to taste.
Let it ferment for at least 6 hours at room temperature.
Heat a small non stick fry ing pan.
Pour about half a cup of the prepared batter.
Gently yet fast, turn the pan around.
Make sure that the edges get coated only with a thin layer while a thick layer gathers at the bottom.
Cover with a lid.
Cook on medium heat for about 3 minutes.
Wait till the sides become crispy and golden and the centre is soft and spongy.
Use a spatula to lift the appam.
Repeat the same process for making more appams.