Ingredients You'll Need
Before we begin, gather the following ingredients for making Appam:

1 cup raw rice (preferably sona masuri or any short-grain rice)
1/4 cup cooked rice
1/4 cup grated coconut
1/2 teaspoon active dry yeast or 1/4 teaspoon instant yeast
1 teaspoon sugar
1/2 cup coconut milk
Salt to taste
Water (for grinding the batter)
Oil or ghee (clarified butter) for greasing the Appam pan
Soaking and Grinding the Rice

Let's start by soaking and grinding the rice:
Rinse the raw rice thoroughly under running water until the water runs clear. In a large bowl, add the rinsed raw rice and enough water to cover it completely. Soak the rice for 4-5 hours or preferably overnight to make it soft and easy to grind. Making the Appam Batter

Now let's prepare the Appam batter:
Drain the soaked raw rice and transfer it to a blender or wet grinder.
Add cooked rice and grated coconut to the blender or wet grinder.
Grind the mixture into a smooth batter by adding water as needed. The consistency should be similar to dosa batter.
Transfer the batter to a large mixing bowl.
Fermenting the Appam Batter
In a small bowl, add yeast, sugar, and 2 tablespoons of lukewarm water. Mix well and let it sit for 5-10 minutes until it becomes frothy. Add the frothy yeast mixture, coconut milk, and salt to the Appam batter. Mix well to combine all the ingredients.
Cover the bowl with a lid or a cloth and let the batter ferment in a warm place for 6-8 hours or until it doubles in volume. Fermentation time may vary depending on the weather and room temperature.
Making the Appam

Now comes the exciting part - making the soft and lacy Appam:
Once the batter is well-fermented, give it a gentle stir.
Heat an Appam pan or Appachatti over medium-low heat. Grease it lightly with oil or ghee. Pour a ladleful of Appam batter into the center of the pan.
Hold the handles of the pan and swirl it in a circular motion to spread the batter evenly, with a thin layer in the center and a thicker edge.
Cover the pan with a lid and let the Appam cook for 2-3 minutes or until the center becomes soft and the edges turn crisp and lacy.
Once cooked, gently remove the Appam from the pan using a spatula. Serving Appam

Your soft and lacy Appam is now ready to be served: Tips for the Perfect Appam Use good quality raw rice and coconut to get the best taste and texture of Appam. Adjust the consistency of the batter by adding water as needed. The batter should not be too thick or too runny. For a more authentic taste, use coconut milk extracted from fresh grated coconut. However, canned coconut milk can also be used.


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