500 gram rice flour/raw rice. 25 gr. Rawa 5 gm yeast 1 tsp sugar 1/2 coconut milk water to mix salt to taste
If using the raw rice, soak for 2 hours and make a fine paste of it without adding too much water. if using rice flour, mix with water (make sure that you don't make a very thin batter,you have to maintain consistency of batter) Heat little water and cool rava, without forming lumps. Allow to cool a little and mix with rice flour batter, add salt,sugar and yeast Keep for a minimum of 6-8 hours to ferment. Once it is properly fermented, add coconut milk and keep for another 1/2 hour. Start making Appam in a non-stick Appan kadai/Pan like dOSA.