Pal Appam

Directions

1. 1
   In a small bowl, combine 1 teaspoon of the sugar and the yeast with 3/4 cup of the water and let stand until foamy, about 10 minutes.
2. 2
   Meanwhile, in a small saucepan, bring 1 cup of the water to a boil.
3. 3
   Add the cream of rice and return to a boil.
4. 4
   Reduce the heat to low and cook, stirring, until thick, about 1 minute.
5. 5
   Remove from the heat and let cool.
6. 6
   In a bowl, combine the rice flour and 2 teaspoons of the sugar.
7. 7
   Add the cream of rice, the yeast mixture and the remaining 3/4 cup of water; whisk to form a thick batter.
8. 8
   Cover the bowl with plastic wrap and let stand at room temperature until the batter has doubled in bulk and smells pleasantly sour, 8 hours or overnight.
9. 9
   Whisk the milk, salt and the remaining 1 teaspoon of sugar into the batter.
10. 10
    Heat an 8- to 10-inch nonstick skillet.
11. 11
    Pour1/4 cup of the batter into the center of the skillet; it should sizzle and spread out quickly, forming a thin lacy pancake.
12. 12
    (If the batter is too thick, thin it with a bit of milk.)
13. 13
    Cover and cook over moderate heat on 1 side only until well browned on the bottom and dry on the surface, 2 to 3 minutes.
14. 14
    Eat immediately or transfer to a platter and keep warm until all the Pal Appam are cooked.