Appom

11/2 cups raw rice, rinsed and soaked for 4 hours

1 cup poha rice, cooked

2 tablespoons grated coconut (optional)

2 cups toddy (kallu)

Water if needed for loosening blend

Pinch of salt

Drain the raw rice and add to a blender together with the cooked poha rice, grated coconut and toddy. Adjust toddy to achieve a thick pancake-like batter.

Pour batter into a container and set aside overnight in the refrigerator.

Heat a non-stick appom pan (appam chatti) that looks like a tiny wok.

Using a paper towel, swipe a little oil or ghee around the pan and ladle a portion of the batter into the middle of the pan.

Using the handles of the pan, swirl the batter clockwise around the pan, and let the remaining batter pool in the centre of the pan. This will give you that UFO flying saucer shape – thick centre, frilly, crispy sides.

Lower heat and cover with lid.

After about a minute, check that the centre of the appom is not too glooey. The sides will be crispy and a lovely deep brown. Repeat with the rest of the batter.

Dish out to a platter and serve with orange sugar and fresh grated coconut, or with a savoury sambal.