Ingredients:

1 1/2 cup raw rice / pachari

1 cup grated coconut

1/2 cup ( 8 tbsp ) cooked rice

3/4 tsp instant yeast

1 tbsp sugar

1 1/2 tbsp coconut oil

salt to taste

water, as required

Preparation:

1. Wash and soak the rice in water for 4 hours.
2. In a blender, add the drained rice, grated coconut, cooked rice and instant yeast and grind well to a smooth batter adding about 1 1/4 cup water.
3. Transfer the batter to a large bowl and mix well.
4. In a small bowl, add sugar and coconut oil and mix well.
5. Then add this to the batter and mix well. Then keep it covered for fermentation for 8-10 hours.
6. Add required salt to the batter and mix well.
7. Heat a pan/ tawa on medium flame and pour a ladleful of batter into the hot tawa.
8. When bubbles/ holes start appearing at the surface, cook it covered at low - medium flame.
9. Remove the appam from the pan and transfer it to a plate. Repeat the same with the remaining batter.. Serve with any curry of your choice…