Appam

Let's Cook

1. Step 1.

   Soak half the rice in water for 4–5 hours, then drain thoroughly. Meanwhile, cook the remaining rice in a pan of boiling water for about 15 minutes until soft, then drain as well.

2. Step 2.

   Grind both batches of rice with the coconut milk in a mortar and pestle, food blender, or processor to make a smooth paste. Let the paste cool slightly, then add the rice sourdough starter and continue to purée for about 5 minutes until you have a thick, smooth batter. Cover and leave to ferment at room temperature overnight until it is bubbling or seething.

3. Step 3.

   Add the grated jaggery (or soft dark brown sugar) and salt to the fermented batter and mix well.

4. Step 4.

   Lightly oil an appachatti (or a frying pan, skillet, or heavy wok) and warm over medium heat for a few minutes. Pour in a ladleful of batter, swirl it around to form a circle about 15cm/6in in diameter and 5mm/¼in thick in the middle. Cook for 2–4 minutes until the appam is set and cooked through; the center should be spongy and the edges lacy and lightly browned. Remove with heatproof tongs and repeat with the remaining batter.