Mix semolina with 1 cup water and cook it on a low flame till the semolina is cooked well and reaches a thick (not too thick, a bit pouring consistency, like that of a `kurukku`) consistency.
Remove from fire and allow it to cool.
Wash rice 3 - 4 times. Soak it at least for 1 hour.
Grind it into a fine paste by adding salt, sugar and yeast.
:- The batter should be thick like idli batter consistency.
Mix this batter with semolina paste and mix well using a spatula.
Keep the batter overnight (say 5 to 8 hours or till the batter rise) for fermentation.
Just before making palappam, grind the coconut into a very fine paste and mix it well with the batter(or you can extract the coconut milk and mix with the batter).
:- The final batter for palappam is ready. It shouldn`t be thick, very loose and pouring consistency.
:- Check the amount of salt and add more if needed.
Heat a nonstick appachatti and 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.
:- The side border of the palappam should be of a light brown colour and crispy.
This is my version of palappam.
You can try other options also.
Option 1:- Take Ist and IInd extract of coconut milk and grind rice using IInd extract of coconut milk instead of water. And add Ist extract of coconut milk just before making appam instead of coconut paste.
Option 2:- You can grind rice using coconut water.
Option 3:- You can grind 1/4 cup cooked rice along with raw rice.
Option 4:-You can use fresh cow milk instead of coconut milk.