Appam

1. 1

   Wash and soak the rice for 6 hours. Drain.

2. 2

   Grate the coconut, add 2 cups of water and take out coconut milk. Strain.

3. 3

   Grind the raw rice and cooked rice in a little coconut milk. Remove from the grinder and add the sugar, the remaining coconut milk and salt.

4. 4

   Mix the yeast with a little warm water, add to the rice paste and mix very well. The batter should be dropping consistency.

5. 5

   Cover and keep for 2 to 3 hours.

6. 6

   Pour 1 big spoon of the batter into a deeper non-stick tava. Slowly rotate the batter on the tava so that a thin layer

7. 7

   Cover and cook for 1 minute. The middle part will be fluffy. The sides will be thin and crisp.

8. 8

   Repeat for the remaining batter.

9. 9

   Serve hot with coconut milk curry

* Per serving · 4 servings · Values may vary.

No additional tips available.