Appam

Notes: I have made the appams with and without the eggs and did not notice any big difference. Use the regular coconut milk.Once I tried it with light coconut milk from Trader Joes, and the appams ended up sticking to the pan.

3 cup rice
1 can (14-oz ?) coconut milk
1 ½ teaspoon yeast granules
1 tablespoon sugar
¼ cup warm water
3 eggs (optional)
½ cup warm water
½ teaspoon salt
2 tablespoon sugar
½ teaspoon baking soda

1. Soak the rice overnight (at least 6 hrs).

2. Wash and drain well.

3. Grind the rice with the coconut milk (I use the blender and do this in two batches), it should be fine with a little texture.

4. Meanwhile dissolve the sugar in the ¼ cup warm water and then sprinkle the yeast on top and let it stand until it becomes kind of frothy. Takes about 5 minutes I think.

5. Add the yeast mixture to the ground rice in a large bowl, mix well, cover and let it stand for 6 hours.

6. If you are not ready to make the appams now, put the batter in the fridge and take it out when you are ready to make them.

7. When you are ready to make the appams, beat the eggs lightly if you are using them and add to the batter.

8. Dissolve the sugar salt and baking soda in the warm water and add it the batter and mix well.

9. Make the appams as usual.