Appam is a type of pancake, originating from the Indian subcontinent, made with fermented rice batter and coconut milk. It is a popular dish in the South Indian states of Kerala and Tamil Nadu as well as in Sri Lanka.
Soak the rice in water for 6-8 hours.
Drain the rice and blend it with grated coconut, cooked rice, and sugar to a smooth batter.
Add salt and yeast to the batter and mix well.
Allow the batter to ferment in a warm place for 8-12 hours or until it rises and becomes bubbly.
Heat an appam pan or a small wok over medium heat.
Pour a ladleful of batter into the pan and swirl it around to spread evenly.
Cover and cook until the edges start to rise and become crisp, but the center remains soft and spongy.
Carefully remove the appam from the pan and serve hot.
