Soak rice in water for 2 hours. Once soaked, put rice in mixer and spin 7-8 times till powdered.
Add grated coconut and add 1/2 teacup water (room temperature) and grind very well. The coconut might still be in granular form which is quite normal. Keep this aside.
In a steel/aluminium pan, take 2-3 tbsp of the above batter. Add 2 small teacup water and mix well.
Light the stove and put the above pan in slow flame stirring constantly. When the consistency begins to thicken, switch flame off. Remove from stove.
:- This batter should not become too thick as thickening can spoil the texture of the appam completely.
Dissolve the 14 tsp yeast in 2 tbsp hot water.
6) While the batter is still hot, add the dissolved yeast and 1 tbsp sugar to it. Mix well and allow to cool.
Once the batter is cool, add the batter in the mixer to a big mixing bowl along with the cool cooked batter.
Add 2 pinches of salt. Mix well. Close with a lid and keep aside for the batter to ferment till next day.
Next day add 2 pinches of salt and you can make hot appams.
Note :- When you take the batter to make appams the next day, if it happens to be too thick, add some coconut milk to dilute the batter.