Ingredients:
Coconut milk
Sesame Oil
2 cups raw rice (chawal)
1/2 cup cooked rice (chawal)
2 cups coconut milk
2 tsp sugar
salt to taste
1/2 tsp yeast
Soaking Time: 3 Hours
Preparation Time: 15 mins
Fermenting Time: 3 Hours
Cooking Time: 15 mins
Makes 10 to 15 appams
Method
Wash and soak the rice for 2 to 3 hours. Drain.
Combine the soaked rice, cooked rice and ½ cup of coconut milk and blend in a mixer till smooth.
Add the sugar, remaining 1½ cups of coconut milk and salt and mix well.
Add a little lukewarm water to the yeast and mix well.
Add it to the rice mixture and mix well (the batter should be of dropping consistency). Cover and keep aside for 2 to 3 hours.
Heat an appam kadhai or a deep non-stick tava and grease it lightly with oil.
Pour a ladleful of the batter into it and slowly rotate the kadhai in a circular motion so that a thin layer forms on the side while the middle remains thick you can add 1 Tsp of coconut milk in the middle of the Appam and you can also sprinkle some sugar if you want it to be sweet.
Cover and cook for a minute, remove the appam when the middle fluffy part is cooked.
