Raw Rice – 1 cup
Grated Coconut – 1 ½ cup
Cooked rice – 3 tablespoons
Yeast – ¼ tsp
Warm water – 1 tablespoon
Sugar – 3 teaspoons
Salt – ¼ tsp
Soak the rice for 5-6 hours. Then grind it fine along with the cooked rice and sufficient water. Separately grind the grated coconut to a fine paste. Add to the rice paste with 2 ½ teaspoons of sugar. Mix well.
Mix yeast, warm water and sugar and keep for about 10-15 minutes. After the yeast gets dissolved in the water, mix with the rice-coconut mixture and keep overnight.
In the morning mix the batter with ¼ tsp salt. Heat and oil an appam chatti (I use a kadai), pour 1 full serving spoon of batter and swirl it around. Then cover and keep for 20-30 seconds. Remove when done and repeat the process for the rest of the batter.
Serve appams hot with stew or meat curry or egg roast.