11/2 cups wheat flour
2 tbsp semolina
1 tbsp sugar
Salt to taste
1/4 tsp yeast
1 cup coconut milk
Water as required
Cook semolina with 1/2 cup water until
Blend together wheat flour, cooked
semolina and all other ingredients in a blender for few seconds until
smooth.(Do not grind wheat flour in the mixer for a long time.)
Allow the batter to ferment at room
temperature for 5-6 hours or overnight.
Add more salt and sugar if needed.
Heat a non-stick appam pan over medium
heat. Pour a ladle full of batter to the pan. Lift the pan and swirl
around once to spread the batter thinly on the sides and thickly at
Cover and cook on medium heat for 2
minutes. Remove gently with a thin spatula.
Serve hot with any curry.