Appam

Method

Soak rice for at least 4 hours, then grind it with grated coconut and a little water to form a smooth, thin batter. Add salt and sugar, then let the batter ferment overnight at room temperature with yeast added, or use toddy for authentic fermentation. The batter should become slightly frothy and rise. Heat an appam pan (a spherical-bottomed cast iron mould with a long handle) and lightly oil each cavity. Pour the fermented batter into the hot pan and immediately cover with the lid, allowing it to cook until the edges become golden and crispy whilst the centre remains soft and spongy. Shake the pan gently and slide the appam onto a plate. Serve immediately whilst still warm with a meat curry or jaggery and banana.