Recipe Ingredient
- 500 g rice
- 1 cup coconut water and salt to taste
- 50 g sugar
Instructions
- Soak the rice in water for 5-6 hours and strain, then put in the grinder and grind into a smooth paste. Take about two ladles of this batter and to this add 50 ml of water. Boil until it thickens.
- Mix this thick batter with the remaining batter. Add in fermented coconut water. (coconut water will ferment when left at room temperature for 6 to 8 hours.)
- Add salt and sugar to taste. Set the mixture aside for another 6 hours to allow for fermentation. Mix well after it is fermented. Take a small wok, heat and grease it with some oil. Add a tablespoonful of batter and gently rotate the dish so that the batter covers all sides.
- Cover the wok and allow the batter to cook till the edges turn brown and the centre of the appam is cooked.
- Ensure that the centre of the appam is at least an inch thick by pouring more batter in the middle. Serve hot.
