Appam

• Cooked rice

  50 g

• Freshly grated coconut

  60 g

• Instant yeast

  2 g

• Oil

  5 ml

• Rice

  soaked

  200 g

• Salt

  to taste

• Sugar

  12 g

• Water

  300 ml

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Method

1. 1Rinse the raw rice and soak it for at least four hours.
2. 2Drain and grind the rice with the cooked rice and grated coconut to a very smooth batter.
3. 3Add a little water to loosen; the batter should be pourable but not thin.
4. 4Dissolve the yeast and sugar in warm water and stir into the batter.
5. 5Cover and ferment in a warm place for eight hours until frothy and doubled.
6. 6Stir in the salt and thin with a little water to a light pouring consistency.
7. 7Heat a small deep appam pan on medium and lightly grease it.
8. 8Pour a ladle of batter into the centre, then swirl the pan so batter coats up the sides.
9. 9The centre stays thick while the edges spread thin and lacy.
10. 10Cover and cook on low until the edges crisp and the soft centre sets; do not flip.
11. 11Lift out and serve hot with coconut milk stew or vegetable kurma.