I always make this when there is fish curry or chicken/mutton dishes prepared at home..Here i Have served it with Prawn Curry with raw mangoes and prawn fry..
2 cup white rice(kolam/sona masuri/pachari)
3/4 cup cooked rice
3/4 cup coconut
1/2 tsp yeast
1 tbsp sugar
Wash the rice and soak for 3-4 hrs .
Grind the rice adding little water and batter shouldn't have any grainy particles.
Pour the batter in a big container
Grind the cooked rice with coconut adding little water in the blender and blend to smooth paste.
Mix this to the grounded rice mixture.
Mix sugar and yeast in lukewarm water and allow it to froth .
Add the yeast to the batter and mix well.
Allow it to rise for 2-4 hrs.
Once risen the batter will be frothy,refrigerate the batter and use as and when needed.
Once you are ready to make appams add water and salt to the batter till you get the correct consistency.
The batter shouldn't be very thick like that of dosa or idli.
Heat the appam pan and pour the batter and swirl.
Cover the pan and cook on med flame ,it takes about 2 min for the appam to leave its sides.
I have used non stick appam pan hence i do not smear it with oil before making appam
You could even use coconut milk for grinding the batter it enhances the taste
The batter can be refrigerated for a week