Appam (Rendha appam)

Raw rice - 3 cups
Cooked rice - 1 cup
Grated coconut –1 cup
Sugar – 2 tbsp
Dry yeast fresh -1/2 tsp
Salt to taste
Soak rice in the morning . In the evening
By 8 ,in a ¼ glass of warm water ,desolve 1 tsp sugar and1/2 tsp yeast .
Keep it aside for ½ an hour . Meanwhile in a
mixer grind the soaked rice , adding only the necessary water to
get a smooth batter . Now in a small mixer bowl ,separately
grind the cooked boiled rice and sugar and grated coconut into a fine paste .
Now combine the three together .Add yeast to the rice batter .
Mix well and keep in a warm place for the batter to ferment over night .
In the morning in a appa chatti ,kept on a medium flame , pour 3 tbsp of batter and tilt the vessel round and let the batter flow to the center , to get a small mount in the middle .Close the lid ,keep on a high flame for a minute and on medium flame for 2 minutes .Serve hot or cold .
Key to a fine appam is fresh yeast ,right mesurement ,fine batter
And a warm climate .
As the sides of the appam looks like a lace it is called rendayappam .