Long grain Rice- 2 cups (soaked in water for 4 hours)
Cooked Rice-1 cup
Grated Coconut -1 cup
Cumin seeds-1/2 tsp
Salt to taste
Oil (if using cast iron pan), optional if using non-stick.
Mix the yeast and sugar in 2 tbsps of luke warm water; allow the yeast bloom. Grind the soaked rice with the cooked rice, yeast mix and required amount of water to a smooth paste. Leave it to ferment.
Grind the coconut, cumin seeds and shallots to a coarse paste. Mix this with the fermented rice batter. Add salt. The batter should be thick in consistency. Heat the pan ( if possible use cast iron pan). Smear it with 2 drops of oil (Gingelly oil is best when using cast iron vessel). Pour a ladle full of batter. Do not spread it. Allow to cook on one side for 1-1.5 mins and then flip it over and allow to cook for a minute.
To make soft appams:
Use cooked rice when making the batter.
Use good quality long grain rice.
Allow the batter to ferment well (preferably overnite)
Allow the pancake to rise before flipping it over.
Do not overcook the appams.