Thrissur Vellai Appam

INGREDIENTS

• 2 cups basmathi rice (for 20 appams)
• 1/2 can coconut milk or milk of 1/2 a grated coconut
• 1tsp Yeast
• 1/2 cup cooked rice
• 1/2 cup sugar
• 1 pinch salt
• Tapered bottom appam making pan

METHOD

1. Soak rice for 2 hours.
2. Soak yeast in warm water.
3. Drain water from rice and mix all ingredients.
4. Grind in a blender until mixture is very smooth.
5. The mixture should not feel coarse or sandy.
6. Ferment overnight or at least 4 hours. It must rise nicely for fluffy appams.
7. Refrigerate after the dough rises, if not making appam immediately.
8. pour about 2 ice cream scoops of dough into the appam pan.
9. Lift pan and swirl so you coat dough from the bottom, upward to top.
10. This will give you the lace thin outside and thick center of the appam.
11. Cook on stove for about 2 to 3 minutes, or until edges begin to brown.
12. Remove appam and place on a cooling grid.
13. Cooling each appam is so it wont stick when you stack them for serving.
14. Serve with sweetened coconut milk or egg curry or mutton stew.