- 2 cups of white rice
- Half a coconut
- 1 table spoon of yeast
- 2 table spoon of partially ground, cooked rice
- Soak the washed rice for 3 to 4 hours, Wash and drain.
- Grind the soaked rice in a blender with just enough water so that the ground material will be thick.
- In the early stages of grinding take out about two table spoon of the partially ground rice and keep it apart for cooking and later mixing.(This will be called KURUKKU).
- Mix separately 1 teaspoonful of yeast, quarter cup of luke warm water and 1 tablespoon of sugar and allow the mixture to rise.
- Grind the coconut to a milky emulsion. Mix your ground rice, ‘Kurukku’ the yeast mixture and ground coconut
- Allow the mixture to ferment for about 6 hours. Add sugar and salt as your taste.
- You can add a little coconut milk to adjust the consistency.
- Now put the mixture in a warm oven for 2 hours just before you make the Appams
- After it rises do not stir. Use a cast iron pan and use the same technique that one uses for pancakes.