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.