- 1.5 cups brown rice
- 1/3 cup fresh coconut
- 1 teaspoon salt
- 1/2 teaspoon active dry yeast
- 1 tablespoon palm sugar
- Wash and soak the brown rice for around 3-4 hours or over-nite. Drain the rice and set aside.
- Grind the soaked and drained rice in a mixie in batches. I have used around 1.5 cups of water to grind 1.5 cups of rice today. Grind to a very fine paste.
- Remove couple of ladles of batter (quarter cup) to a bowl. Add half cup of water to it. We will be doing a porridge with it and add it back to the batter. (we will be making a kanji). Heat the removed batter on a medium flame until it slightly thickens to a porridge (kanji). Add the kanji to the already ground batter. Use your hands to mix the batter once, so the batter is lumpfree.
- Grind the coconut with half a cup of water to a smooth paste. Add it to the batter. Add in the salt.
- Add in the yeast to the batter. Add in the palm sugar. Mix well.
- Cover the batter and let it ferment for 6-8 hours. The batter would have foamed up and smell very yeasty.
- The appam batter consistency should be thin. Little thinner than the dosa batter consistency. Add water if necessary to adjust the consistency of appam batter. Heat appam kadai or appa chatti until hot. Ladle some batter into the kadai in the middle.
- Slowly rotate the pan to make the appam batter adhere to all over the sides of the pan. Use your hands to rotate the pan in a circular motion and guide the batter to stick to all over the sides.
- Cover with a lid and let it cook for a minute on medium flame.
- Appam cooks only on one side. Appam is done when the sides are brown. Remove the appam slowly with the help of a spatula.
- Prep Time: 10 hours
- Cook Time: 20 mins
- Category: Main
- Cuisine: Kerala