Ingredients:

For Appam Batter:

• 1 cup raw rice
• 1/2 cup cooked rice (leftover rice works well)
• 1/4 cup grated coconut
• 1/2 teaspoon active dry yeast (or use 1/4 cup of cooked rice to ferment)
• 1/4 teaspoon sugar (if using yeast)
• A pinch of salt
• Water for grinding

For Making Appam:

• Appam pan (a special pan with shallow, curved compartments, available in Indian stores)
• Coconut oil (or any vegetable oil) for greasing the pan
• 1/4 teaspoon of cooking soda (baking soda)
• Freshly grated coconut (for garnish, optional)

Instructions:

For Appam Batter:

1. Wash the raw rice and soak it in enough water for about 4-5 hours.

2. After soaking, drain the water and grind the raw rice along with cooked rice, grated coconut, and water to make a smooth batter. The batter should be slightly thinner than pancake batter.

3. If using yeast to ferment, dissolve the yeast and sugar in 2-3 tablespoons of warm water. Let it sit for about 10 minutes until it becomes frothy. Then, mix it into the batter.

4. Add a pinch of salt and mix the batter well. If you're not using yeast, you can allow the batter to ferment overnight or for at least 6-8 hours to develop the characteristic sour taste.

To Make Appam:

1. Heat the Appam pan over medium-high heat and grease it with a little coconut oil.

2. Pour a ladleful of the batter into the center of the pan.

3. Quickly pick up the pan and rotate it in a circular motion to spread the batter thinly. This will create a thick center and thin, crispy edges.

4. Cover the pan with a lid and let the Appam cook. You don't need to flip it; the bottom should become golden brown and crisp, while the center remains soft.

5. Once the Appam is cooked, use a spatula to carefully lift it from the pan.

6. Repeat the process to make more Appams, greasing the pan as needed.

7. Serve the Appams hot with your choice of side dish. They are often served with coconut milk, coconut chutney, vegetable stew, or egg curry.

8. Optionally, garnish with freshly grated coconut before serving.

Appams are best enjoyed fresh and hot. Their unique taste and texture make them a favorite in South Indian cuisine.