Appam

 Appam is a delicious Kerala breakfast.

Ingredients

White rice, 2 cups
Grated coconut, 1 cup
Cooked rice, ½ cup
Instant yeast,   ¼ tsp
Sugar,  1 tsp
Salt, to taste
Note: Stay tuned for an alternate recipe without cooked rice!

Preparation

• Wash the rice and soak for five hours. I used idly rice, which I suggest for better results.
• After five hours, wash four to five times or until the water runs clear. Grind in a mixer with coconut and cooked rice by adding required quantity of water (approximately 3/4 of a cup). The consistency must be like that of dosa batter. Transfer into a bowl.
• Take 3tbs of lukewarm water and add yeast, mix well. Add sugar and mix again properly. Stir this into the batter. Close the lid and set aside in a warm place for eight hours to ferment. 
• After eight hours, add salt and mix thoroughly. Check the consistency. If the consistency is too thick you can smoothen by adding a little more water. 
• Heat an iron pan (or non-stick appachatti) and grease with oil using a tissue or clean white cloth. If you are using non-stick, omit greasing. 
• Pour one ladle full of batter into the pan and twirl the pan, then keep closed until the edges brown and appam is well cooked. Remove it from the pan with a flat spoon. 

Enjoy appam with egg roast/chicken curry/potato stew. Thank you! :)