Appam (Fermented-rice pancakes)

Name: Appam (Fermented-rice pancakes)
Yield: 8

Directions

1 Done	Put the raw rice in a bowl, wash in plenty of water 2 or 3 times, and drain. Add 3 cups (600 ml) water and soak for 3 to 4 hours. Drain.
2 Done	Soak the bread in 1 cup (200 ml) water for 15 minutes. Take the slices out and squeeze to remove the excess water.
3 Done	Put the raw rice in a spice grinder, add ¼ cup (50 ml) water, and grind to a smooth paste. Transfer to a large bowl.
4 Done	Put the cooked rice, coconut, and bread in a food processor. Add 2 tablespoons water and process to a smooth batter. Add to the rice paste in the bowl and stir well.
5 Done	Cover the bowl with plastic wrap and set aside in a warm place to ferment overnight.
6 Done	Add the salt and 2 tablespoons water and stir well.
7 Done	Place a small cast-iron or nonstick wok over medium heat, add the oil and 1 tablespoon water, and rotate the wok so that the oil-water mixture coats the entire wok. Pour out the excess oil and water.
8 Done	Pour in 2 ladlefuls of batter and tilt the wok to spread the batter. The edges should be thin and the excess batter should collect at the center. Cover with a heavy lid and cook for 2 to 3 minutes or until the edges of the appam start to leave the wok and are crisp and thin and the center is soft and spongy.
9 Done	Repeat with remaining batter
10 Done	Serve hot.