Appam

Method

1. Rinse 100 g of raw rice in three changes of water until it runs clear, then cover generously with fresh water and soak for 4 hours at room temperature.
2. Ten minutes before grinding, stir 0.25 tsp of dried yeast and 1 tsp of sugar into 3 tbsp of blood-warm water and leave until it is frothy on top.
3. Drain the rice well and tip it into a wet grinder or strong blender with 30 g of fresh grated coconut, 2 tbsp of cooked rice and 100 ml of water. Grind in bursts for 4-5 minutes to a completely smooth, slightly thick batter — rub a little between your fingers, it should feel silky with no grit.
4. Scrape the batter into a bowl at least twice its volume, mix in the frothy yeast water, cover loosely and leave in a warm draught-free spot for 8 hours (overnight). It is ready when it has risen by half, is full of fine bubbles and smells sweetly sour. Do not add salt before this.