2 1/3 cups Idli Rice
1 cup Grated Coconut
5 tbsp Sugar
1 1/2 cup Water
1 1/2 tsp Yeast
1/2 tsp Salt (May Varies)
Soak 2 cups of rice for at least 5 to 6 hours.
Cook 1/3 cup of rice and set it aside to cool.
Grind soaked rice, cooked rice and coconut splitting into 3 to 4 batch until fine (finer the better).
Add yeast and sugar. Mix the batter really well.
Close the batter leaving small air gap and leave it inside oven with lights on overnight (or leave the oven at 100 deg. F and leave the batter for 5 hours) to ferment.
Add salt just before cooking and mix the batter.
Batter is ready.
When making appam, keep appachatti in medium flame. Do not overheat.