Prepare Previous night :
Grate coconut using a coconut grater.
Put this grated coconut in a mixie.
Grind it with a cup of lukewarm water to a fine paste.
Pour this paste into a strainer or a clean white muslin cloth.
Keep aside the first thick coconut milk that comes from straining.
To the squeezed out pulp add another ½ cup of lukewarm water and repeat the process to obtain second extract .
The same process is repeated to obtain the third extract.
Step 1: Prepare cocunut milk:
Prepare some lukewarm water to extract the coconut milk.Take the scraped coconut and put it in the mixer . Pour the lukewarm water to it and grind it for 1 minute. Now extract the coconutmilk with the help of a strainer and keep it aside.
Step 2: Prepare batter:
Grind 1/2 of the soaked rice in little coconutmilk . While grinding add 2 teaspoons of sugar and 1teaspoon of salt.After grinding for 2-3 times add 1handful of cooked rice to it and grind it well.Pour the ground batter into a vessel.
Now put the remaining soaked rice in the mixer, add to it yeast, salt and sugar (or according to one’s requirement) . Grind for 2-3 minutes .Then again add the cooked rice and grind it to a smooth paste.Add this batter to the previous batter and mix properly.
Keep it overnight to ferment.
Next morning :
Step 3: Fry appam
Grease the appam pan with oil. Pour a ladleful of batter into the pan.
Hold the handle and swirl it to spread the batter in a circle to form a thin layer of batter on the edges and thicker base in the center.
Close the lid and fry the appam on low flame. Fry only one side for approximately 3 minutes. When done the edges become golden crisp and the centre soft and spongy; also the edges start coming off the pan.
2. For added taste and better results, instead of greasing the pan with oil try the following method: