- Grind the rice in a blender till fine. Remove and put into a mixing bowl. Add salt, bicarbonate of soda and coconut milk; mix. Leave aside, covered with a damp tea towel, overnight.
- Before the batter is used, whip it to make it light. Heat a small pan. Dip the end of a clean towel into oil. Lightly grease the pan using the towel.
- Pour in a small ladle of batter and turn the pan around so that the batter runs up the sides of the pan, giving it a somewhat lacy effect. Cover with a lid.
- When the batter is cooked in the middle and becomes firm, remove from pan. Keep the appam warm on a tea-towel placed in clean plasticware.
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