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Wash the rice and soak it in water for a couple of hours.
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After soaking, drain the water.
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Grind the soaked rice along with cooked rice, grated coconut, and a little water until you get a smooth batter.
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Dissolve raw yeast granules in a little warm water along with sugar.
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Allow the yeast mixture to swell till it foams up.
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Add this to the batter and mix well.
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Allow the batter to ferment overnight.
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Fermentation helps in making the appams soft and fluffy.
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After fermentation, add salt to the batter and mix well.
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Heat an appam pan or a non-stick skillet.
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Pour a ladle of batter into the center of the pan
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swirl it around.
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I use a non stick appam kadai.
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Cover the pan with a lid.
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Cook on low heat till the edges are crisp.
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Once the edges turn golden and the center is cooked,
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Take out the appam from the kadai,
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Repeat the process with the remaining batter.