750g rice flour
1 tsp of yeast
A pinch of salt
A pinch of sugar
2 cups of water
1/2 cup of cooked white rice
1 cup of coconut milk
1/2 cup of grated coconut
Blend cooked rice, sugar, yeast and grated coconut with a little water then add rice flour and for a couple of minutes. Now pour this mixture into an airtight container with a pinch of salt and let it ferment for at least 7 to 8 hours or overnight (the consistency of mixture should be thick something like idli mixtures)
After the mixture sits to ferment, mix 1 cup of coconut milk to dilute the fermented mixture, it should be watery not thick to make sure you get crispy edges with spongy middle. Mix the coconut milk only when you are ready to make the appam.
You need appam pan, heat appam pan on low flame and pour a ladle of mixture and rotate the pan to get thin and crispy edges and the balance mixture will form spongy middle. Cover and cook until the edges turn golden brown and crispy. Now remove it to a plate and serve with freshly squeezed coconut milk (added with sugar).
Now our Thengapaal Appam is ready to be eaten, do try and let me know how it turned out for you!