Appam (fermented rice crepes)

Directions

1. Soak the raw rice in water. ⏱ ≈ 30 min
2. Moisten the soaked rice until it reaches a consistency similar to flour, about a quarter of the original amount. ≈ 3 min
3. Add the shredded coconut and a little water, then continue to blend. ≈ 4 min
4. Add the sugar, cooked rice, and yeast or yogurt, and continue to mix until you have a smooth batter. It should be thinner than a pancake batter. ≈ 4 min
5. Transfer the dough to a large, clean container, and let it rise overnight. ⏱ 8 hr
6. The next day, add the salt and store the dough in the refrigerator until ready to use. ⏱ ≈ 2 hr
7. Heat a pan or a small, bowl-shaped dish with a non-stick surface, or a small amount of oil paint (such as coconut oil or another refined oil paint), or ghee. ⏱ ≈ 7 min
8. Pour each portion, add a tablespoon of dough to the center of the pan and rotate it once so that the dough lightly adheres to the edges. ⏱ ≈ 7 min
9. Cover the pan with a warm lid and remove the appam with a spatula after 2 to 3 minutes, when the edges begin to turn a light golden color. It should be round, with a thick center and thin, delicate edges. ⏱ 3 min