Appam

Preparación

1. mezclar5 min
   very smooth batter
   Blend soaked rice, cooked rice, coconut milk and enough water to make a smooth batter. Coarse rice particles tear the fragile lacy edge instead of setting into a continuous film.
2. fermentar480 min
   batter visibly aerated and lightly tangy
   Stir in yeast and sugar and ferment until the batter is expanded and bubbly. Time is only a guide; visible aeration is the evidence that the batter can lift.
3. mezclar1 min
   thin, pourable batter
   Stir in salt and enough water for a batter that flows readily around the pan. If it sits in a mound, the rim will be thick rather than lacy.
4. cook3 min
   lacy brown edge, set spongy center
   Pour a small ladle into a hot curved pan, swirl once so a thin film climbs the sides, cover and cook without flipping. Stop when the center is just set; prolonged cooking dries the characteristic soft middle.