Rinse white rice a few times in water and then soak in water for 4 to 5 hours. To know about the type of rice, swipe up!
Add drained rice to a blender along with grated fresh coconut, flattened rice (poha), salt and sugar.
Add water and blend the ingredients to a smooth, fine flowing batter. If the batter is thin, add some rice flour.
Transfer the batter in a mixing bowl and add instant yeast. Know about dry active yeast, swipe up!
Mix well to dissolve the yeast granules in the batter. Cover and set aside for 1 to 2 hours to ferment.
The batter will develop air-pockets and double in volume after fermentation. This is how it will look.
A well fermented batter will have many tiny air-pockets.
Sprinkle and spread some oil in a hot appam pan or wok with handles. Spread a ladle full of batter into the hot pan.
Turn and tilt the pan in circles to spread the batter into a circle.
Make a neat circle of the batter and cook on medium-low to medium heat.
You can drizzle a few drops of oil on the sides if you prefer.
Cover the pan, cook the appam till the base is light golden and the center firms up and becomes soft and fluffy.
Cook more appams in the similar way.