Two Rice Coconut Appam Hoppers

Rinse all the dry rice, cover with 200 ml water and soak for 5 hours. Drain and discard the soaking water, keeping all the rice. In a small cup, mix all the dry active yeast and 1 g sugar with 15 ml water warmed to 35-38 °C. Rest for 10 minutes until foamy.

Use a sturdy small blender cup about 200-250 ml in capacity to grind all the soaked rice, fresh grated coconut, freshly cooked cooled rice, remaining 3 g sugar and 45 ml water to a smooth flowing batter. Scrape the sides as needed; a large blender jug is unsuitable. Transfer every bit to a clean bowl of at least 500 ml capacity and stir in all the foamy yeast mixture. Cover loosely and ferment in a warm place for 8-12 hours until light, bubbly and visibly risen; follow these signs rather than the clock alone.

Gently stir in a little salt and divide all the batter into two equal portions. Heat a small nonstick appam pan or curved wok about 18 cm across, with a lid and secure handles. Brush with 1 ml oil, pour in one batter portion and immediately tilt in a circle to coat the sides thinly while leaving a thicker pool in the center. Cover and cook over medium-low heat for 2-3 minutes until the edge is lacy and lightly golden and the center fluffy and set, with no wet rice batter; continue gently if needed. Do not flip. Lift out carefully and repeat with all the remaining batter and oil. Serve both warm hoppers as one breakfast starch portion. Curry, stew, coconut-milk sauce, eggs and extra sugar are not included.