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Method of Preperation
Soak the long rice foe 4-5 hrs.
Once the rice is soaked, add the cooked rice and grind it in a food processor or blender adding water to get a loosen batter. In a saucepan pour ¼ cup of batter and 2 cups of pain water. Stir the mixture on medium heat to make a porridge. Add the light cooled porridge and yeast to the batter. Mix thoroughly. Keep this mix overnight for fermentation. Crush the scraped coconut, cumin seeds, shallots and garlic coarsely. Mix the crushed items, sugar and salt with the fermented batter. After half an hour, pour ¼ cup batter to an appam pan on flame. Swirl the pan around to get a thin layer of the batter covering the sides and a thick layer at the center of the pan. Cover with a lid and cook the appams till the sides turn golden brown and the edges come off the pan. Appam is ready to be served.
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