Appam

• 1/1/2 cups Raw Rice
• 1 Coconut
• 2 teaspoons Sugar
• 1/3 cup Steamed Rice
• 1/2 teaspoon Dry Yeast
• 1 teaspoon Salt

1. Wash and soak the rice for 6 hours. Drain.
2. Grate the coconut, add 2 cups of water and take out coconut milk. Strain.
3. Grind the raw rice and cooked rice in a little coconut milk. Remove from the grinder and add the sugar, the remaining coconut milk and salt.
4. Mix the yeast with a little warm water, add to the rice paste and mix very well. The batter should be dropping consistency.
5. Cover and keep for 2 to 3 hours.
6. Pour 1 big spoon of the batter into a deeper non-stick tava. Slowly rotate the batter on the tava so that a thin layer
7. Cover and cook for 1 minute. The middle part will be fluffy. The sides will be thin and crisp.
8. Repeat for the remaining batter.
9. Serve hot with coconut milk curry

rice, coconut, sugar, steamed rice, yeast, salt

Taken from food52.com/recipes/17013-appam (may not work)