Appam

Ingredients: Raw Rice - 2 cups Shredded coconut - handful Cooked rice - Handful Baking powder - 1/4 spoon sugar - 2-3 tspn Salt - as needed oil Appam Preparation: Soak the rice for 2 hours. Grind coconut and cooked rice together until smooth. To this add the rice and grind everything together. Add the salt and sugar and mix well. Let it ferment for few hours or overnight. Soak the scraped coconut in one and a half cups of warm water, grind and extract thick milk. Add the coconut milk to the fermented batter and dilute it to a thick creamy consistency. Mix in the baking powder and adjust salt. Make Appam in the appam griddle else make it like pancakes on regular tawa. Heat an appam tawa (small cast-iron kadai), brush with a little oil. Add one ladle of batter, tilt the kadai all round to spread the batter.  The edges should be thin and the excess batter should collect at the centre. Cover with a thick heavy lid and cook on medium heat for two to thee minutes.  Serve it with sweetened coconut milk, stew, kala chana curry or with any kurma.