Wash and soak rice in cold water for 3-4 hours. Grind the grated coconut and cooked rice adding just enough water.Drain the rice and add to the coconut paste and grind till you get a fine batter. The water should be added in steps to ensure that the batter is not too runny.Pour into a slightly big container as the final product will rise and increase in volume.

Make the yeast mixture later by night time or else the appams will be sour. Dissolve yeast and sugar in 2 tbsp water and add to the batter. Mix well and leave to ferment overnight. In the morning, add enough salt(and a tbsp of sugar if required), and mix well. Heat a flat non-stick pan and pour a ladleful of batter, spread very lightly to make a perfect round. Wait for a minute or two to allow the pores to appear. Cover and cook for a further 2-3 minutes. Makes around 18-20 appams.