Cooked rice helps for soft and spongy appam. I would highly recommend leftover cold rice at room temperature or from the refrigerator. avoid hot rice
For the best Kerala-style Appam, add cooked sona masoori rice or cooked raw rice. I have never tried it with brown rice
Adding Rice flour in batches to avoid the mixie jar from turning hot. Use room temperature water. Mix well in between grinding
since we don't ferment the batter for 8 hours idli/ dosa batter is a must. I used thick homemade batter. If your batter is watery, reduce water accordingly
Don't skip this step as it helps for soft and spongy appam. If you do not have an electric beater, use a hand whisk or ladle; mix well
coconut milk gives amazing flavor to the lacy Kerala appam. If you are using frozen coconut, thaw them then use them. Always add coconut initially else it won't grind well
Appam batter is watery (liquid consistency ) compared to dosai/ adai batter. to check if the batter is at the right consistency, take a little batter at the back side of the ladle, if you wipe the batter, you should be able to wipe clean
I would recommend the mentioned quantity of sugar as it helps for the perfect appam texture and also balances the baking soda flavor.