traditional version, vegetable kormua (page 34) for a perfect meal! Preparation Time: 15 minutes Cooking Time: 15 minutes. Makes 10t0 15 appanis Soaking Time: 2 to 3 hours. Fermenting Tim: to 3 hours, 2 cups raw rice (chawal) A cup cooked rice (chawal), page 93 2 cups coconut milk, page 92 2 tsp sugar Salt to taste Yo tsp dry yeast Coconut oil/ any other refined oil for greasing and cooking Vegetable koma, page 34 for serving 1. Wash and soak the rice for 2 to 3 hours. 6. ‘Drain. 2. Combine the soaked rice,cookedriceand 2 | 7. cup of coconut milkand blend ina mixer till smooth, 3. Add the sugar, remaining 1/4 cups of coconut milk and saltand mix well. 8. 4. Adda litle lukewarm water to the yeast and mixwell, 9 5. Add itto the rice mixture and mix well (the batter should be of dropping consistency). Cover and keep aside for fermenting for 2 to hours, an easy-to-make, instant version of the otherwise tough-to-make dish, tis used, the batter need not be fermented for “ene unlike the Serve appam with slightly-sweetened coconut milk and Heat an appam kadhai or a deep non-stick tava (griddle) and grease it lightly with oil. Pour a ladleful of the batter into it and slowly rotate the kadhai in a circular motion so that a thin layer forms on the side while the middle remains thick. Cover and cook fora minute (The middle partwill be fluffy), Repeat for the remaining batter to make more appamns, Serve hot with vegetable korma.