Raw rice: 500gm
Coconut: 1(grated)
Yeast: 1tsp
Sugar: 5tbsp
Salt to taste
Method:
Wash the rice well and soak it in water for 5 hours. Grind the rice, grated coconut and water in a grinder till a smooth, soft batter is obtained. In a bowl, blend the yeast with half a cup of warm water and 1 tbsp of sugar. Leave it to ferment for 20 minutes until it turns frothy. Stir the yeast well and add this into the rice batter. Blend well, add remaining sugar and salt to taste. Leave the batter to stand for 6 to 8 hours. Stir the batter well just before using. Heat and appachatti and using a spoon pour the batter into it and quickly tip and tilt the pan, so that it runs and swirls evenly over the base of the appachatti before it cooks. Cover the pan till the appam is done.