Sugar – 2 1/2 tblsp
Yeast – 1 tsp
Water – 2 cups
Semolina – 1/2 cup
Rice Flour – 1/4 kg, roasted and passed through a fine sieve
Coconut Milk – 2 cups
Salt to taste
1. Dissolve 1 tsp sugar and yeast in 1/2 cup warm water and keep aside for 20 minutes to let it rise.
2. Mix 1/2 cup semolina with 1 1/2 cups water and cook, then cool the gruel.
3. Add to the rice flour.
4. Knead well to make a soft dough.
5. Add the fermented yeast mixture and knead again.
6. Keep the dough covered.
7. Set aside for 12 hours for the dough to rise.
8. When the dough has risen well, add the coconut milk, the remaining sugar and salt to taste and make lace appams.
9. To make the appams, smear the appam vessel lightly with gingelly oil.
10. Warm till moderately hot.
11. Pour a ladleful of the batter into the vessel.
12. Lift off the flame and swirl rapidly, once.
13. Return to fire and cook with lid on for 1 to 2 minutes.
14. Repeat till batter is used up.
Note: Too much sugar will cause the appams to stick to the vessel.