Appam with chicken curry is the best comco that my amma used to prepare on most of the Sundays after we are back from church. I thought making appam is a very difficult task and once I made it and found how easy it was….

Ingredients

Rice (I used Idli rice)	1 cup
Shredded coconut (You can use coconut powder also)	½ cup
Cooked rice	½ cup
Yeast	¼ tsp.
Sugar	1 ½ tsp.
Salt	as required
Water	as required

Soak the rice in water for 3 to 4 hours.
In a mixing bowl, add ½ cup of water, 1 ½ tsp. of sugar and ¼ tsp. of yeast. Mix them well and leave it for 15 minutes.
After 15 minutes, transfer the contents from the mixing bowl to the blender (mixie). Also add ½ cup of shredded coconut (I used coconut powder), ½ cup of cooked rice and 1 cup soaked rice to the blender. (For large portions, you can do this multiple times)
Grind them well till the mixture has a mild soft texture and transfer them to another bowl.
Leave the batter overnight for fermentation in room temperature.
Before 5 to 10 minutes you start cooking appam, add salt as required and mix it well with the batter.
Heat a pan (appam pans work well, but most of the non-stick pans should do the job) in medium flame
Once the pan is hot enough, apply some oil, and pour the batter (1 ladle or depending on the size of pan) into the pan, swirl the pan until the batter gets spreads in a circular fashion.
Cover the pan with a lid and wait for 1-2 mins. When the edges of the aapam starts turning brown the appam is ready for serving.