Recipe Ingredient
- 225g rice
- 1 tsp salt
- 1.7 litres coconut milk (add just enough water to one grated coconut and squeeze out the milk)
- 1/8 tsp bicarbonate of soda
- Oil for greasing
Instructions
- Grind the rice in a blender till fine. Remove and put into a mixing bowl. Add salt, bicarbonate of soda and coconut milk; mix. Leave aside, covered with a damp tea towel, overnight.
- Before the batter is used, whip it to make it light. Heat a small pan. Dip the end of a clean towel into oil. Lightly grease the pan using the towel.
- Pour in a small ladle of batter and turn the pan around so that the batter runs up the sides of the pan, giving it a somewhat lacy effect. Cover with a lid.
- When the batter is cooked in the middle and becomes firm, remove from pan. Keep the appam warm on a tea-towel placed in clean plasticware.
