Appams

Instructions

1. Wash the dosa rice a couple of times until the water runs clear, then place in a bowl with 500 ml (2 cups) cold water and stand for 4-5 hours. Drain.
2. Place the warm water, yeast and half the sugar in a small bowl. Set aside for 10 minutes or until foamy.
3. Place the yeast mixture, drained soaked dosa rice, cooked rice and coconut in a blender and blitz to form a smooth paste. Pour into a large bowl, cover with plastic wrap and leave to ferment in a warm place overnight.
4. Stir the remaining teaspoon of sugar and a pinch of salt into the fermented mixture. The mixture should be the consistency of pancake batter. If it is too thick, add a splash of water.
5. Heat an appam wok over medium-high heat until a small drop of water sizzles on it. You could use a non-stick frying pan or wok, however, the size will be different to a traditional appam. Add a ladle of batter to the appam wok and gently tilt it around the edges, following the shape of the pan. Cover with a lid and cook for a few minutes or until the appam is cooked - the middle will be soft and set and the edges will begin to brown. Repeat with the remaining batter. Perfect served with
   vegetable ishtu
   .