To make appam, first soak raw rice and grated coconut in water for 4-5 hours. Grind the mixture into a smooth batter, then add yeast, sugar, and salt, and mix well. Leave the batter to ferment for 6-8 hours. Heat a non-stick appam pan and pour a ladle of batter into the center of the pan. Swirl the pan around to spread the batter evenly. Cover and cook until the edges are crisp and the center is soft and fluffy. Serve hot with stew or curry.\n\n
How do you make appam?