1tbspOilfor smearing on the appe pan (if cast iron)
Soak raw rice in water for about 6 hours.
Then grind together the raw rice, cooked rice, yeast and water in the mixer jar. (The level of water taken should be a bit higher than the rice mixture)
Grind to a smooth batter.
When it is almost done, add in the grated coconut and grind once more. No need to blend the coconut into very fine paste.
Now pour the better in a deep bowl and keep it covered in a warm place overnight, for fermentation. (It is suggested to place the batter dish inside another bigger bowl/dish to avoid wastage, if the batter ferments and overflows).
The next day, the batter would be ready to make soft appams.
Give the batter a nice mix with ladle.
Add salt and mix well.
Now heat the appe pan (appa chatti).
If you are using a cast iron appe pan, smear a little oil to avoid sticking. If it is non-stick pan, no need of using the oil.
Once the pan is hot, simmer the flame to lowest.
Pour 1 and 1/4 ladle of batter.
Sway the pan in circular motions to spread the batter into a round shape. The little excess batter will settle at the center.
Now increase the flame to medium high and cook covered for 2-3 minutes.
Then uncover the pan and check.
If the edges have started to brown a little and have started to come off the pan, then it is ready.
Now simmer again, and keep it uncovered for about 8-10 seconds so that any moisture on the top gets evaporated. This prevents the appams from sticking to each other once we pile them up in the hot pot.
Take the appam out.
Next, while the flame is still on simmer, pour the batter for the next appam and repeat from step 10.
Hot and crispy appams are ready to served with vegetable stew, roasted egg or chicken curry.
If you are using baking soda instead of yeast, add it to the batter just before preparing the appam in the morning. No need to add it while grinding.
Add 1 tbsp sugar while grinding to make your appams extra crispy.