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
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An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.