- Rice 1 cup
- Parboiled rice (ukda chawal) 1 cup
- Coconut water 1/4 cup
- Salt to taste
- Coconut, scraped 3/4 cup
- Baking powder 1/4 teaspoon
- Oil, grated to coat
METHOD:Clean, wash, and a two to three hours to four cups of water to soak the rice. Drain and add a smooth coconut water, grind to paste as necessary. Add salt, stir well and ferment in a warm place for at least thirty-six hours to land rice. Grind the scraped coconut and a half cups of hot water soak and extract thick milk. Add coconut milk fermented batter and thin to a thick creamy consistency. Baking powder Mix and adjust salt.Heat a appam pan (cast iron small kadai) brush with a little oil. Add a ladle of batter, kadai batter spread all round the curve. Edges may be thin and extra batter should be stored at the center. Covered with a thick heavy lid and cook over medium heat for two minutes for you. Check to see if the sides start to pan out. Appam the edges crisp and thin and soft and spongy center should be. Serve hot with your choice of Ishtew.
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