Blend – 2 cups Rice Powder – 1/2 cup Cooked Rice – 2 tbsp. Grated Coconut  – 1 cup Coconut Milk –  1  tsp. Salt – Smooth Consistancy – Batter

Mix – 1 tsp. Yeast – 1/4 Cup Water -1 tsp. Sugar –  15 mnts – till Frothing –  Mix to above

Ferment – Batter mixed with Yeast – Overnight.

Garnish – Chop – Bell Peppers – Mixed Colors – Small Pcs – Wash and Drain – 1 Cup (Optional Step).

Heat – Grease Pan – Pour Ladelful  Batter – Spread – thick middle – Thin Sides – Sprinkle  Garnish.

Cook – Close it with a lid and cook on low heat +/- 1 mnt – Done. Continue – with rest of Batter.

Serve – Appam with Spicy Vindaloo Or Chicken Korma or Stew or Egg Curry.  For sweeter version serve with Coconut milk and Sugar.

Note :  Adjust consistancy of Batter with more water or Rice powder as necessary.

Recipe for Kerala Indian Appam.   Pancakes with Crisp Lace Sides and Soft Centres.  Gluten Free and Vegan Pancake from India.

https://livinginleuvenbelgiumeurope.com/2018/05/30/motta-curry-creamy-coconut-egg-curry/

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