Instructions

1. 1

   Wash Rice

   Wash the raw rice thoroughly under running water.

2. 2

   Soak

   Soak the rice in water for at least 4-5 hours.

3. 3

   Drain

   Drain the soaked rice completely and transfer it to a heavy-duty blender.

4. 4

   Add Coconut

   Add freshly grated coconut and a small handful of cooked rice to the blender.

5. 5

   Grind

   Grind the mixture with a little water into a very smooth, fine paste.

6. 6

   Activate Yeast

   In a small bowl, mix active dry yeast, a spoon of sugar, and lukewarm water. Let it sit for 10 minutes until frothy.

7. 7

   Mix Batter

   Add the activated yeast and salt to the ground rice batter and mix well.

8. 8

   Ferment

   Cover the bowl and let the batter ferment in a warm place for 8-12 hours until doubled in volume and bubbly.

9. 9

   Heat Pan

   Heat a specialized curved appam pan (appachatti) on medium heat. Lightly grease it.

10. 10

    Pour

    Pour a ladle of the fermented, airy batter directly into the center of the pan.

11. 11

    Swirl

    Quickly lift the pan by both handles and swirl it around once to spread a thin layer of batter on the upper sides, leaving a thicker puddle in the center.

12. 12

    Cover and Cook

    Cover with a tight lid and cook for 2 minutes on low-medium heat until the edges are brown and lacy, and the center is soft, fluffy, and cooked through.