Grind the rice along with coconut, cooked rice and sprouts in a blender or grinder. When the mixture is smooth, transfer it to large box, mix with salt and leave it to ferment for 1 whole night.
Just before making the appams add bicarbonate of soda and mix well. The batter should be consistency of a dosa batter.
I made these appams in a special pan used for appams, but if you don't have this you can also make it in normal pancake pans.
To make the appam, take a ladle full of batter and pour it in the pan, swirl it around and close it with the lid. Cook for 2 to 3 minutes in medium heat or until the appam is completely cooked in the middle.
Serve the appam warm with thali kari aanam.
Recipe courtesy: Taste of Pearl City
Bawarchi of the Week
A "Daring baker", Pavithra Elangovan loves to explore new ingredients and different cuisines. All her recipes are tried and tested!