Appam

Directions

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