• Raw rice - 2 cups
• Grated coconut - 2 cups
• Cooked rice - 1 cup
• Sugar - 2 tea sp.
• Yeast - 1/2 tea sp.
• Salt to taste Oil to grease

Wash and soak raw rice in water for 4-5 hours.

* Grind together soaked rice, coconut and cooked rice with salt and sufficient water. (Batter should not be very fluent).

* Dissolve yeast in a little luke warm water and mix well in the batter.

* Keep this mixture for 6-8 hours for fermentation.

* Heat appa chatti (non stick pan specially made to prepare appams), grease oil, when the pan is ready, pour batter in the middle, lift, bend and shake the pan in anti-clock wise. This is to get thin layers at the edges of appams. It will look like lace.

* Leave this for 2-3 minutes, when the sides of the appam turns slight golden colour take it out from the pan.

* Serve hot with any spicy curry.