Clean and soak the raw rice for 5-6 hours.
Divide the rice into two parts.
Grind well the first part and keep it in a vessel.
Grind well the second part along with grated coconut and cooked rice.
Mix well (3) and (4)[i.e., two parts] together.
Prepare the yeast mixture by mixing yeast and sugar with some mild hot water.
Add the yeast to the prepared rice batter and allow it to ferment for 12 hours.
Heat a pan, and rub some gingelly oil on the pan for easy removal of appam(optional).
Pour little batter to the pan, rotate it and cook for 2 minutes with a covered lid.
11)Palappam is ready. Serve hot with side dishes.