Appam

Rinse the uncooked white rice thoroughly under cold water, then soak it in enough water to cover by at least 2 inches for a minimum of 4 hours or overnight.

Drain the soaked rice and transfer it to a blender along with freshly grated coconut, salt, and sugar. Add just enough water to blend the mixture into a smooth, thin batter with a consistency slightly thinner than pancake batter.

Cover the batter and allow it to ferment at room temperature in a warm spot for 8 to 12 hours or overnight until it develops a slightly tangy aroma and small bubbles appear on the surface.

Stir the fermented batter gently and adjust the consistency with a little water if needed; it should coat a spoon thinly and pour easily.

Heat a non-stick skillet or tawa over medium-high heat until very hot, then lightly grease it with a small amount of oil using a paper towel.

Pour a ladleful of batter onto the hot skillet and quickly spread it in a very thin, even circular layer using the back of the ladle or by tilting the pan. Cook undisturbed for 2 to 3 minutes until the edges begin to lift and the surface turns dry and crisp.

Carefully flip the cracker using a thin spatula and cook for an additional 1 to 2 minutes on the other side until golden and fully crisp throughout.

Remove the finished appam crackers from the skillet and allow them to cool completely on a wire rack before serving or storing in an airtight container to maintain their crispness.