1 ½ cups basmati rice (I use India Gate Brand)
1 multi grain bread slice ( preferably the end piece)
¾ cup fresh coconut water
3 teaspoons sugar
1/3 cup fresh coconut milk
Salt to taste
Wash rice thoroughly and soak for about 4 hours. Tear the bread into small pieces and soak them in the coconut water.
Grind all the ingredients (except coconut milk and salt) together to get a smooth batter.
Pour the batter into a fairly large container so that there is enough room for the batter to rise. Ferment the batter for at least 8 hours. Best to let the batter ferment overnight.
When well fermented, there will be bubbles on the batter. If not, mix a ¼ teaspoon of yeast in warm water and add to the batter and let it sit for an hour.
Add fresh coconut milk and salt to taste and stir well.
The batter has to be fairly thin so that it will be easy to swirl on the pan.
Heat an aappam pan or any pan which is shaped like a small wok.
Drizzle some oil and wipe it with a kitchen paper towel. This is to season the pan. Pour a ladle (about 1/4 cup) full of batter, swirl the pan so that the batter forms a thin layer round the edges and is slightly thicker at the centre. Cover the wok.
Cook on a medium low flame for about two minutes until the sides turn brown and crispy and the center is firm.
Remove and serve with a gravy of your choice. Our favourite accompaniment is vegetable stew.