Ingredients:

• 2 cups – raw rice, soaked for 4-5 hours
• 4 cups – Coconut shavings
• 1 cup – cooked Rice
• 1 cup – Coconut water
• 1/2 tsp – Yeast granules, dissolved in some Coconut water or a little hot water
• salt and Sugar to taste

Method:

1. Drain the soaked rice and grind it with coconut shavings and cooked rice to a fine thick paste.
2. Coconut water may be preferably used instead of water for grinding.
3. Add the yeast and mix lightly.
4. Add in the salt and sugar to taste.
5. Allow the batter to ferment at room temperature for at least 6 hours.
6. Heat a small non-stick wok.
7. Pour approximately half a cup of batter and quickly but gently swirl the pan around such that only a thin layer of the batter covers the sides and a thick layer collects at the bottom.
8. Pour a tsp of oil and quickly cover it with a lid.
9. Cook each aappam on medium heat for about 3 minutes or till the edges turn golden crisp and the centre is soft and spongy.
10. Another sign of doneness would be when the edges start coming off the wok.
11. Remove aappam from the wok and serve with side dish of your choice.

Recipe courtesy of Rehana Khatri