Appam – Kerala Style
- Sona Masoori : 2 cups
- Parboiled rice : 1 cup
- Cooked rice : One fist
- Thick coconut milk : 1.5 cups
- Dry active yeast : ½ tsp
- Sugar : 2 tbsp
- salt : 1 tsp
- Water : as required for grinding
Oil as required
- Rinse the rice varieties together for a couple of times and soak both in water for 4 to 5 hours, drain and add them to the grinder,
- Add grated coconut, cooked rice or poha/aval, dry active yeast, salt and sugar.
- Take about 2 to 3 tbsp warm water and add a pinch of sugar and dissolve it, keep this solution at room temperature for 10 to 15 mins till it becomes bubbly and frothy.
- Make sure you add the required amount of water and grind all the ingredients to a smooth flowing batter, pour the batter in a large bowl or pan.
- Cover it and keep it aside for fermenting for 8 to 12 hours, depending on the temperature conditions.
- The batter will rise and increase in volume the next day.
- Heat a non-stick kadai with handles and spread a ladle full of the batter, after pouring, turn and tilt the pan so that it spreads evenly.
- Cover the pan and let the appam cook.
- Serve it with hot or warm vegetable stew or sweetened coconut milk.