Appam....

INGREDIENTS:

2 cups extra long grain rice.
1/4 tsp dry yeast.
1 cup coconut milk or almond milk.
Dash baking soda.
Salt to taste.
2 to 3 tbsp sugar.

METHOD:
Soak the rice for 2 hours.
Soak yeast in 1/4 cup warm water.  Yeast becomes frothy and bubbly.
Grind the soaked rice nicely with soaked yeast and enough water. Keep overnight to ferment or at least 8 hours.
Add the baking soda, salt, sugar, coconut milk and mix well.  Cover and let it stand for 5 minutes.  
Pour a big spoon full of batter in hot iron pan.  Tilt the pan and give it a circular twist about 2 inch more.  Cover and cook until the center is puffed and forms a crisp border. 
More sugar can be added to make appam sweet.

SUBSTITUTE FOR YEAST OR TODDY:

1.  Add one tablespoon full of sugar to half cup of coconut water, mix well and let it ferment for 4 to 5 hours, can be used as a substitute for yeast or toddy.

          OR
2.  Keep 2 to 3 tbsp fulls of leftover batter, in the refrigerator and use for future use,  as a substitute for yeast or toddy.


"ENJOY COOKING AND EATING"