Soak dry ingredients for 4 hrs. Grind to make a smooth silky paste. Batter should be thinner than dosa batter. You may add a cup of coconut milk. I use canned coconut milk. Ferment overnight when the weather is warm.
If you want to make it on the same day add 1 tbsp dry yeast; ferment in a warm place, Fermentation is the most important part of appam making. Grease a shallow skillet.
Pour a cup of batter. Swirl the skillet to coat the skillet with the batter. Cover, cook over simmering heat about 5 minutes. You can simply slide over the appam to a plate.
Serve with coconut chutney, vegetable Kurma or coconut milk seasoned with cardamom
