Ingredients

• 2 cups - raw rice, soaked for 4-5 hours
• 4 cups - coconut shavings
• 1 cup - cooked rice
• 1 cup - coconut water
• 1/2 tsp - yeast granules, dissolved in some coconut water or a little hot water
• salt and sugar to taste

How to Make Appam with Yeast

• Drain the soaked rice and grind it with coconut shavings and cooked rice to a fine thick paste.
• Coconut water may be preferably used instead of water for grinding.
• Add the yeast and mix lightly.
• Add in the salt and sugar to taste.
• Allow the batter to ferment at room temperature for at least 6 hours.
• Heat a small non-stick wok.
• Pour approximately half a cup of batter and quickly but gently swirl the pan around such that only a thin layer of the batter covers the sides and a thick layer collects at the bottom.
• Pour a tsp of oil and quickly cover it with a lid.
• Cook each aappam on medium heat for about 3 minutes or till the edges turn golden crisp and the centre is soft and spongy.
• Another sign of doneness would be when the edges start coming off the wok.
• Remove aappam from the wok and serve with side dish of your choice.