Appam (Palappam)

Rinse the white rice until the water runs clear, cover with 500 ml water and leave to soak for 6 hours.

Drain the rice, transfer it to a blender and add the grated coconut, cooked rice, sugar and 1 tsp salt. Pour in the 200 ml water gradually and blend until you get a smooth, pourable batter.

Dissolve the dry yeast in 30 ml warm water, stir it into the rice batter and mix thoroughly. Cover the bowl and leave in a warm place for 8 hours to ferment, until the batter has risen and is covered in bubbles.

Once fermented, stir the batter well; if needed, add the remaining water so it pours easily off a ladle.

Heat an appam pan (or a small wok) over medium heat and lightly grease it with 1 tbsp vegetable oil.

Pour about 60 ml of batter into the center, then gently swirl the pan so the batter spreads into a thin lacy ring up the sides, leaving a thicker layer in the middle.

Cover with a lid and cook for 2–3 minutes, until the edges turn light golden and crisp and the center is spongy and fully set; do not flip.

Carefully lift the appam out with a spatula and serve hot; repeat with the remaining batter.