Appam

Ingredients

• 2 cups raw rice, soaked 4-5 hrs
• 1/2 cup cooked rice
• 1/2 cup grated coconut
• 1/4 tsp yeast or 1 tbsp Eno
• Sugar, salt, water

Method

1. Grind the soaked rice, cooked rice and coconut together into a smooth batter with a little water.
2. Mix in the yeast (or Eno) with a touch of sugar and salt.
3. Let the batter ferment for 4-6 hours until airy and slightly bubbly.
4. Heat a small appam pan, pour a ladle of batter and swirl to coat the sides thinly while keeping the centre thicker.
5. Cover and cook on low heat until the edges turn lacy and golden and the centre is soft; serve with coconut milk or vegetable stew.