Soak the rice in water and let it stay for about 2 hours.

After 2 hours, drain the water from the rice and grind the rice into a paste 3 fistfulls at a time with moderate amount of water.

Along with the last batch of rice, add in the coconut milk and boiled rice.

Put the yeast and sugar into some warm water and keep aside for 10 mins.

Make sure to use a really large vessel as the batter will rise to ten times its original quantity.

Mix the risen yeast into the batter with hand. Mix well.

Keep batter aside for 5-6 hours.

After 5-6 hours, the batter would have risen. Mix well and keep in fridge.(We kept it overnight)

In the morning, add the salt and 4-5 tbsp of sugar and mix well.

Appam batter is ready for use!