Drain the water and transfer it to a mixie jar add half cup grated coconut and salt and grind into a fine paste. Then take two spoons of grounded mix in a pan. Add I glass of water and stir continuously. Then cook in low flame till it comes to a sticky consistency. Cool and transfer it to the mixie jar and once again grind it to a fine paste. Transfer it to a bowl. Take 1/4th spoon dry yeast add I spoon sugar and mix well with little warm water. Add this also to the batter. Now batter ready.

Cover the batter and let it ferment overnight for 8-10 hours.

Place uttappam pan on the stove with medium to high flame. Pour one heap spoon of batter in the middle and by holding both the handles just circle the pan with your hand so that the batter evenly spreads one layer, and the excess will collect in the middle. Close with lid and cook for one minute. Take out the appam with a spatula. Serve tasty hot uttapam with coconut chutney, vegetable stew, masala curry or coconut milk.