Cooking Instruction

1. Soak raw rice in water for 4-5 hours.
2. Drain and grind it with cooked rice, soya flour, grated coconut, and water to form a smooth batter.
3. Add yeast, sugar, and salt, mix well, and let it ferment for 6-8 hours or overnight.
4. Once fermented, add coconut milk (optional) and mix well.
5. Heat an appam pan (appa kadai) and lightly grease it.
6. Pour a ladleful of batter, swirl the pan to spread it around the edges, leaving the center thick.
7. Cover and cook on low-medium heat until the edges turn crispy and the center is soft.
8. Serve hot with coconut milk, vegetable stew, or chutney.