Banana appam

440g ( 2 cups ) rice . soaked for 4-5 hours , drained
440 g ( scant 0,5 cup ) grated coconut
1 ripe banana, about 125 g ( 4 oz )
125 ml ( 0,5 cup ) coconut water
0,5 teaspon salt
0,5 teaspon bicarbonate of soda

Method :
Blend the rice,coconut ,banana and coconut water into a satiny smooth paste, add the salt and aside, covered,for 5 hours to ferment at room temperature ( 28 C ). If the batter is fermented on a relatively warm day, you may have to reduce standing time.
Add the sodium bicarbonate and mix well. Add a little water if needed. The batter should flow freely of a spoon.
Heat a frying pan over medium-low heat, and grease it lightly. Pour a ladle of batter into the pan, spreading it like a thick pancake. Cover the pan with a lid. Cook until the underside is browned, 8 to 10 minutes
Serve hot with coconut chutney, coconut milk or brown sugar.

( make 6 pieces,preparation time 20 mins,fermentation time 5 hours,cooking time 1 hour )


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