Clean the rice and make it into two parts.
Grind the first part and keep it aside.
Grind the second part.
Add the yeast to it and grind again.
:- Do not use much water.
Pour the first part in a pan, add sugar and water and cook it on low flame. Stir continuously and it will become hard.
Mix it with the second part and grind it again to form a smooth paste.
:- The batter should not be too watery.
Allow the batter to ferment for 7 hrs.
Make thick and thin coconut milk with the grated coconut.
Mix it with the batter.
:- First add the thick one if it is enough don`t need to add the thin one.
Add salt just before making appams.
Heat non-stick appachatti.
Pour one big spoon of the batter, rotate the pan and close with lid.
When it is done, open the lid and take out the appam.