Make a thick jaggery syrup. Once cool then filter it and remove all the purities by using strainer.

Soak the rice and dal for 2-3 hours. Grind it to a smooth batter ferment to 6-7 hours.

Finally, mix jaggery syrup with the batter without any lumps.add salt.

Heat appam pan, pour a small ladle of batter in the center then hold it's handle with the hands and rotate the pans.

Spread a spoon of oil over it, cover with a lid and cook it slow flames till done. 
The center part will be of and edge crispy. Just rollover.
Serve hot Karupatti Appam with sweet coconut milk.