Grind together raw rice, cooked rice, thick coconut milk, coconut water, yeast and sugar to a smooth batter like dosa consistency.
:- If the batter is too thick, add thin coconut milk.
Keep the batter to rise for 5 - 8 hrs according to the temperature.
Half hour before making appams, add salt and stir well.
Heat a non-stick appachatti.
Pour one big ladle full of the batter, swirl the pan and close with lid.
When the steam starts coming out, open the lid and take out the appam.
Repeat the process for the rest of the batter.