Appam

Preparing the Batter Soak the raw long-grain rice in water for 4-6 hours. Drain the water and blend it with cooked rice, yeast, sugar, coconut milk, and salt until smooth. Let the batter ferment overnight.

Tempering In a pan, heat oil and add mustard seeds. Once they splutter, add fenugreek seeds, curry leaves, and grated coconut. Saute until fragrant.

Making the Appam Batter Add the tempering mixture to the fermented batter and mix well. Adjust the consistency with water if needed. Let it rest for 10-15 minutes.

Making Appams Heat an appam pan or non-stick skillet. Pour a ladle of batter in the center, swirl the pan to spread the batter thinly along the edges, leaving the center thicker. Cover and cook until the edges are crispy and the center is cooked through. Serve hot with coconut milk mix.