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A quick handy tip for all Appam lovers...

No need to panic even if you decide to make appams for next day's breakfast at midnight

As in this method, you don't have to keep the batter ready by the previous evening

Also, no need to feel disappointed if you don't have the original Appam Chatti (Pan)..we have a solution for you as well

INGREDIENTS
For mixing overnight:

Rice ( Same as the one used for dosa batter): 1.25 glass ( A long glass usually used to measure rice)
1 big sized coconut grated
coconut water from the same coconut
1 tsp yeast
1 tablespoon cooked rice (any type)
Add one tablespoon sugar

Before grinding
Add required water

After grinding
Salt
sugar

Make sure the pan is hot but not too hot before pouring the batter

Keep the flame on low while pouring the batter, you can increase it to medium if required once you close the lid. But preferably keep it low throughout.

The lid should be closed while cooking ( compulsory) after pouring in the batter and therefore u don't need to flip it as we do for dosa

Aluminium Kadai with a similar shape is not suggested for making appam as the appam tends to stick to the Kadai and not come off easily

While using yeast, if it's imported then use only half the measurement.