Drain the soaked rice. In a blender, blend together the drained rice, cooked rice, grated coconut, and water (as needed) into a smooth batter. Transfer this into a bowl. Add the remaining water, sugar yeast and mix well. Cover the bowl loosely with a lid and let it ferment for about 5-8 hours or overnight in a warm place until the batter is almost doubled in volume and bubbly. Once ready to make the appams, add salt to the batter and stir gently.

Heat a nonstick appam chatti. Using a ladle, gently pour a scoopful of batter into the pan. Immediately swirl the pan to spread the batter in a flower shape. The batter settles back to the center. Cover with a lid and cook on medium flame till the edges turn golden brown and crisp. Using a nonstick spatula, gently loosen the sides of the appam from the pan and transfer into a plate. Serve crispy appams with egg curry!