Kerala Appam with Lacy Edges and a Soft Centre

What you need

• 300 g (1 1/2 cups) raw white rice, medium or long grain
• 80 g (1/2 cup) cooked white rice
• 80 g (1 cup) fresh grated coconut
• 1 tsp active dry yeast
• 2 tbsp sugar
• 1/2 tsp salt
• 1 tsp vegetable oil, for the pan

Method

Restated from the original video

1. 1

   Rinse the raw rice 2-3 times, then cover with plenty of water and soak for 4-5 hours.

2. 2

   Stir the yeast and 1 tsp of the sugar into 3 tbsp lukewarm water and leave until foamy, about 10 min.

3. 3

   Drain the soaked rice and blend it with the coconut, cooked rice and about 180 ml (3/4 cup) water to a very smooth batter, 5-6 min. It should pour like thick cream.

4. 4

   Pour the batter into a bowl at least twice its volume and stir in the yeast mixture and the remaining sugar.

5. 5

   Cover and leave in a warm spot overnight, 8-10 hours, until the batter has doubled, is full of bubbles and smells pleasantly sour.

6. 6

   Gently stir in the salt. If the batter is too thick to swirl, loosen it with a splash of water.

7. 7

   Heat an appam pan or small non-stick wok over medium heat and wipe it with a few drops of oil.

8. 8

   Pour a small ladle of batter, about 60 ml (1/4 cup), into the centre. Lift the pan by its handles at once and swirl it in one full circle so the batter coats the sides thinly and pools in the middle.

9. 9

   Cover and cook over medium-low heat until the centre is set and spongy and the edges are lacy and golden, 2-3 min. Do not flip.

10. 10

    Loosen the edges with a spatula and lift the appam out. Repeat with the rest of the batter, stirring it before each one.

11. 11

    Serve hot, while the edges are still crisp.

Imported from vegrecipesofindia.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.