Appam

Appam, a fermented rice pancake, is a speciality of the South Indian coastal state of Kerala. It is especially popular among the Christian communities of that state. Appam are often served along with a coconut-flavoured vegetable stew. It is also very popular in Sri Lanka, where it is known as "appa" (or "hopper") and often served with an added egg.

Ingredients :

2  cup(s) raw rice soaked for 4-5 hours
4  cups coconut shavings
1  cup(s) cooked rice
a pinch of yeast granules dissolved in some coconut water or little hot water
salt and sugar to taste

Preparation :
Drain the soaked rice and grind it along with the coconut shavings and cooked rice to a fine thick paste. Do not add too much water. Coconut water may be preferably used instead of water for grinding. Add the yeast and mix lightly. Mix in the salt and sugar to taste. Allow to ferment at room temperature for at least 6 hours.
Heat a small non-stick wok. 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. Cover with a lid and cook each appam on medium heat for about 3 minute(s) or till the edges have become golden crisp and the centre is soft and spongy. Another sign of doneness would be when the edges start coming off the wok.

Notes, tips and variations :
The batter should ferment overnight without any added starter, but often won't. Yeast (or better still, kefir) can be added to help it ferment.
The grinding can be done in a blender. Make sure that there is enough liquid so that it all swirls around in the blender, mixing properly.