Soak the raw rice for 2 hours.

Add 2 glasses of water to semolina and cook until it becomes soft and without any water content (similar consistency of porridge). Keep aside to cool.

Mix the sugar and yeast well with the 1/4 cup of luke warm water and allow to rise.

Add the medium coconut milk to the raw rice and grind to a smooth paste.

Add cooked semolina to the rice batter and mix well and add the yeast mix. Mix this well and keep it over night.

Next morning, first mix the batter well and add the thick coconut milk little by little. Add sugar and salt to taste.

Heat the appam kadai (appachatti) at medium heat and pour 5 tablespoon of batte in to it and rotate the appam kadai to spread the batter in a circular form. Cover and cook and remove from fire once the middle portion is cooked (some like the edges to be crispy).  Serve hot with curry (egg, mutton/chicken/vegetable stew etc.).