Nov 18, 2017
Soak rice in 1 cup water for minimum 4 to 5 hours.
Post 5 hours drain off water. Do not discard the soaking water. We will use it while grinding.
In a mixer, blend soaked rice, cooked rice, coconut and soaking water to a smooth batter.
In a large container, combine 2 teaspoon sugar, dry yeast, and 1/3 cup lukewarm water. Keep aside for 10 minutes.
Add ground batter to the mixture and mix well. Cover and keep in a warm place overnight or for 7 to 8 hours until it rises well.
Just before making appam, add salt and sugar as required.
Coat appam kadhai with oil and heat it.
On a medium flame, pour batter in the kadhai and swirl till it coats uniformly to all sides of the pan.
Cover and cook for a minute or two depending on how soft or crisp you want the edges to be.
Follow the same process for rest of the batter.
Remove onto a plate and serve hot with sweetened coconut milk or stew.