Boiled rice 2 cup
Grated coconut 1 cup
Pinch of Yeast
Sugar 3 tbs
Salt to taste
Soak the rice in plenty of water in the morning.
Grind the coconut and rice with some water in the evening in to a fine paste.
Dissolve the yeast in some warm water and mix well with the batter and keep it overnight.
In the morning grease the thick curved pan specially meant for appam.
Pour 4 dsp of the batter and spread it by rotating the pan once and cook the appam by
closing the pan with the lid.
Tips and Variations
Best if served with stew( a dish made with potatoes, onions & coconut milk).