|Rice flour||2 Cup (32 tbs)|
|Light coconut milk||2 Cup (32 tbs)|
|Water||2 Cup (32 tbs)|
|Thick coconut milk||1 Cup (16 tbs)|
|Coconut water||1⁄4 Cup (4 tbs)|
1. In a pan add 2 glasses of water and cook semolina, until it becomes loose in texture. Allow it to cool.
2. Dissolve ½ tsp of yeast into ¼ cup coconut water and keep it aside. It is better to dissolve this mixture at least 3-4 hours prior to utilization.
3. In a vessel, add rice flour, cooked semolina and yeast mixture. Mix them well using a thick wooden spoon or regular spoon.
4. Stir in light coconut milk into this mixture and blend well. Keep this mixture overnight.
5. In the morning, stir the mixture well. Next, add spoonfuls of thick coconut milk into this mixture and stir well.
6. Add salt and sugar as per the taste preferences.
7. Heat appam pan or appachatti and pour ladle full of appam batter onto it. Take the pan from stove and twirl it once in a clockwise direction to spread the appam batter throughout the pan. Place the appam pan back onto stove and close it with lid.
8. Cook the appam for about 2-4 minutes until its sides turn crispy.
9. Serve this appam with stew, kadala curry, fish molly, beef curry and egg curry. It also makes a good combination with milk and sugar.