Instructions

1. 1
   Soak the raw rice in water.
2. 2
   Grind the soaked rice until about ¼ ground.
3. 3
   Add the grated coconut along with a little water and continue grinding.
4. 4
   Add the sugar, cooked rice and yeast or kefir, and keep grinding until the whole mixture becomes smooth. It should be thinner than pancake batter.
5. 5
   Transfer it to a wide open container and leave it to rise overnight.
6. 6
   The next morning, add salt and refrigerate the batter until use.
7. 7
   To fry the appams, use a tava or a small bowl-shaped pan with either a non-stick coating or a little oil (coconut or any other refined oil) or ghee.
8. 8
   Pour a full serving spoon of batter into the middle of the pan and swirl it around a single time so that a little of the batter sticks to the sides.
9. 9
   Cover the pan with a hot lid and remove the appam with a spatula after 2–3 minutes, when it becomes slightly browned around the edges. It should be round, with a thick centre and thin, lacy edges.