Palappam

Ingredients
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• Raw rice (Pachari) - 2 cups
• Grated coconut - 1 cup
• Cooked rice - 1 cup
• Yeast - 1/2 tsp
• Sugar - 2 tbsp
• Salt - 1 tsp
• Water -as required (nearly 1/4 cup)

Method
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1. Soak rice for 5 to 6 hrs in water.Then grind half of the rice well with little water to make a smooth paste.
2. Take 2 tbsp of this paste to make kappi (Recipe below).
3.  Meanwhile add the half of rice ,grated coconut, cooked rice, yeast  and 4 tbsp sugar,and grind well to make a smooth paste.You can add water little by little to make the batter.  
4. Add  kappi mix and grind well to make a smooth batter.The batter should be thin.
5. Place the batter in a large airtight bowl and allow to ferment by placing it undisturbed in a warm place. After 8 hrs the batter will have risen well. 
6. Add extra sugar if needed and salt to your taste. 
7. Heat the appachatti . Pour 1 spoon full of batter to it and rotate the pan so that a thin film of batter forms at edges
8. Close the lid and cook.When the edges turns golden brown take out 
9. Serve hot with any veg or non veg curries .Tastes best with any stew recipies

For kappi

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1. Take 2 tbsp of the paste.
2.  Add 1/4 cup water and stir in low flame till it thickens.
3. Allow the kappi to cool well.

Notes

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1. The fermentation time depends on the temperature. it will ferment soon in warm climate compared to cold regions. In cold climate for easy fermentation you can place the batter inside an oven which is a pre heated at 200 F for 5 mins
2. The kappi should be cooled well before adding else it will hinder the process of fermentation.
3. Add 2 tbsp sugar while grinding and remaining after fermentation so that batter wont be over fermented
4. The golden color of the edges of appam depends on the amount of sugar added.