| • | Soak raw rice for about 4 hours and drain.
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| • | Blend with cooked rice and grated coconut in a mixie.
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| • | Mix sugar, yeast and salt in boiled water. Leave it for half an hour.
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| • | Add this mixture to the above grinded mixture.
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| • | Leave the mixture for fermentation for 8 hours.
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| • | Spread this fermented mixture in a non-stick pan.
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| • | Put a lid on the pan and heat it for 2 minutes.
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| • | Appam is ready. Serve it with potato curry. |
