Appam

Method

Take one Katori rice, soak it in water for half an hour. Grind in a blender with very little water. Add four bread slices after they are soaked in water but add in the Grinder without the water. blend them all together into a paste. Add one Katori of cooked rice and one Kotori of shredded coconut into the blender and blend again.The batter is ready. It should be of a flowing consistency. Keep on the side for five hours for it to ferment. Take a small Kadai put on slow flame. Heat up the Kadai. Take one big karchi of batter and rotate the Kadai so that the batter becomes a uniform layer all around the Kadai. Put a lid on the Kadai and let it cook till the edges become brown. It takes about two minutes to cook.Take off the lid. Once the edges become brown can put very little bit of oil on the edges. Then carefully take out from the edge. we can pull with the hand also carefully. Appam is ready, put on a plate to eat and enjoy.