Firstly, grind soaked 1 cup idli rice along with 1/4 cup coconut.
Take 2 tbsp of prepared batter and pour over pan along with ½ cup water. make sure the flame is off.
Mix well making sure the batter combines well with water.
Now turn on the stove on medium flame and keep stirring.
Transfer the prepared cooked batter into appam batter.
Mix well making sure there are no lumps.
Cover and ferment in warm place for 8 hours.
add in 1/2 tsp sugar, 1/2 tsp salt and pinch of baking soda.
Heat appam pan or appachatti over medium flame and pour a ladlefull of batter into the pan.
Immediately twirl the pan to spread the batter in a circle motion.
Further cover and simmer for about 2 minutes or until the edges turn golden brown and gets cooked completely.
Finally, carefully remove the palappam / appam from the pan and serve with any curry or stew.
