Zainab Khanam
- 2 cups raw rice (soaked for 4-5 hours) - 1 cup grated coconut - 1 tsp sugar - 1 tsp salt - ½ tsp dry yeast (optional, for fermentation) - 1 cup coconut milk (for richness)
Soak raw rice for 4-5 hours. Grind with grated coconut, cooked rice, and a little water to form a smooth batter.
Dissolve yeast in warm water with sugar. Mix it into the batter and let it ferment overnight.
Add salt and coconut milk to the fermented batter. Adjust consistency for a pourable texture.
Heat an appam pan, pour a ladle of batter, swirl to spread, and cook covered until edges are crispy and center is fluffy.
Serve warm coconut appams with stew, chutney, or even sweetened coconut milk.