Soak rice for 3 hrs. Clean and keep it aside.
Grind to a fine consistency the rice and cooked rice together in 3 glasses of water.
Melt the jaggery in 3 glasses of water and allow it to cool.
Strain it over a thin cloth.
When cool, pour it into the rice mixture.
Add salt, baking powder and few chopped coconut pieces and mix well.
Divide this mixture into 4 equal parts.
Heat a nonstick vessel on a low flame.
Add 1 part of the mixture and stir continuously.
Heat until lukewarm.
Stir well and keep it aside.
Heat 2 tbsp of coconut oil in a pressure cooker.
SautT some chopped coconut pieces and onions till golden brown.
Pour the lukewarm rice mixture into the cooker.
Close cooker and remove the weight.
Cook for 2 mins on a high flame.
Next lower the flame and cook for 15 mins on a very low flame.
Remove from fire and open the lid after 5 mins.
Remove the appam from cooker when cool.
Repeat this procedure with the remaining three parts of the mixture.