Instructions

1. Grind soaked 1 cup idli rice along with ¼ cup coconut.
2. In a pan add ½ cup of water and 2 Tbsp of batter. Mix well.
3. Now turn on the flame to low and stir the batter.
4. Add this cooked batter to the raw batter and mix well. Make sure there are no lumps.
5. Cover and ferment in warm place overnight.
6. Add in ½ tsp sugar, ½ tsp salt and pinch of baking soda to the fermented batter.
7. Over medium flame, pour a ladleful of batter into the pan.
8. Immediately twirl the pan to spread the batter in a circle motion.
9. Cover and cook for 2-3 minutes until the edges turn golden brown and make sure the middle is cooked as well.
10. Serve the appam hot with vegetable or mutton curry or coconut chutney.