Soak the rice for 4-5 hrs.

Grind together raw rice, cooked rice, coconut water & grated coconut to a smooth batter of dosa consistency.

In the mean time mix the yeast, 2 tbsp sugar in the warm milk and keep aside after 15 mins. The yeast will rise.

Mix the yeast mixture to the batter.(I use DCL Active dried yeast – with this yeast it takes only about an hour & a half for the batter to rise.)

Keep the batter to rise. Before making appams, add salt as desired & sugar (if required) and stir well.

Heat non-stick appachatti.

Pour one big spoon of the batter, rotate the pan and close with lid.

When the steam starts coming out, open the lid and take out the appam.