Ingredients

Method

Sock the rice for minimum 3 hrs
Mix the 1 teaspoon sugar in 1/2 cup of warm water and add the yeast to it. Keep it for 30 minutes

Grind the rice and cooked rice together to make a fine batter. Use the coconut milk for making this batter, (little bit of water if required)
Add the yeast to the rice batter and keep it for 6 hrs for fermentation
Then add salt and 3 teaspoons sugar to the batter.
Spread the batter in appachatti* using a ladle**
Close the lid and cook for 2 mins in low flame

• appachatti – a special type of vessel used for preparing appam

• ladle – A long-handled spoon with a deep bowl for serving liquids