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1
Drain soaked rice and grind in wet grinder with grated coconut and 60 ml water until batter reaches thick pouring consistency (10 minutes grinding).
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2
Combine yeast with warm water and sugar; allow to proof for 5 minutes until foamy, then mix into batter along with salt.
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3
Cover batter with damp cloth and place in warm location (26-28°C) to ferment for 8-12 hours until batter rises by 40% and develops sour aroma.
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4
Stir fermented batter gently without deflating; consistency should be thinner than finished soufflé but thicker than pancake batter.
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5
Heat appam pan (concave iron mold on handle) over medium-high heat; coat inside surface with coconut oil and allow to heat for 2 minutes until just smoking.
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6
Pour 80 ml batter into center of pan in one motion; immediately rotate and tilt pan in circular motion for 8 seconds to distribute batter up sides.
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7
Place pan back on heat and cook for 3 minutes without touching until edges crisp and brown, then flip briefly for 15 seconds.
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8
Transfer to plate; appam should have crispy lacy edges and soft spongy center. Serve warm with coconut milk curry or stew.
