Raw Rice Flour/ Processed Rice Flour - 3 cups

Coconut - 1 number

Coconut Milk - 1 cup

Luke Warm Water - 1/2 cup to 3/4th cup

Sugar - 2 tbsp

Dry Yeast - 1 tbsp

Semolina/Rawa - 1/4 tbsp

Salt - 1/2 tsp

Grate coconut and keep aside. Mix sugar and yeast thoroughly, add 2 spoons of luke warm water and let it set for 15 mins. Mix well again till the sugar and yeast dissolves. with 1/2 cup of water cook the rawa till it reaches a porridge consistency. Take the rice flour in a shallow bowl add the semolina porridge to it and mix thoroughly. Add the yeast and the coconut milk and knead it thoroughly for more than 10 to 15 mins folding it again and again till the dough becomes very soft in texture. Let the dough fermet for about 5 to 6 hours. 

From the grated coconut extract 3 cups of coconut milk. Add it to the dough and mix it well till a thin batter is formed. Ensure there are no lumps. Add sugar and salt and let it ferment for another 2 hours. 

In a appam pan either non stick or cast iron chatti pour 2 spoons of oil and rub it all over the sides. When the pan is hot add about 1 1/2 laddle of batter and rotate the chatti/pan so that the batter spreads on the sides of the pan. A thin layer is coated on the sides and a lump of batter remains in the centre. Rotate the kadai carefully so that the batter is not spilled out. Cover the pan with the lit (normally the non-stick pan comes with a lid, but the cast iron pan need to be covered with a tight fitting lid. 

Cook the appam in a low flame and cook for about 3 to 4 mins. Open the lid and ensure that the edges are crispy and lacy and the centre is soft. Serve hot with stew or coconut milk.