Ingredients:

• Raw Rice (preferably basmati) – 1 cup
• Rava – 1 tbsp
• Grated Coconut – 1 cup
• Yeast – 1/4 tsp
• Sugar – 2 tsp
• Salt to taste

Method:

1. Soak rice for 1.5 hours.
2. Cook rava on a low flame in 1/2 a cup of water.
3. Stir till it forms a thick paste. Leave it to cool.
4. Soak yeast in a little water for 5 minutes.
5. Now, grind soaked rice, rava, grated coconut, sugar.
6. After the whole mixture is ground to a fine paste, add the yeast and once again grind the whole thing.
7. Then remove the mixture to a vessel and keep it for 10 hours to ferment.
8. Add salt.
9. Pour a big spoon of the mixture on a hot tava and quickly twist the vessel once so that you get a thin layer in the side and a thick portion in the middle.
10. Leave it to get cooked on a low flame, till the edges become light golden colour.
11. Appam goes well with veg stew.

Recipe courtesy of Sify Bawarchi