Wash and soak the raw rice, urad dal, fenugreek seeds along with cooked rice in two cups of water for a couple of hours.
Grind all the ingredients along with the water used for soaking to a fine paste.
To the ground batter, add in the salt, sugar and the yeast. Mix well to combine. Ferment the batter overnite.

Tempering: Heat oil in a pan and add in all the tempering ingredients. Let the mustard seeds crackle and the curry leaves crisp up. Remove the tempering and add it to the batter.

Add in the coriander leaves and the coconut milk to the batter and mix well to combine.

The appam batter consistency should be thin. Little thinner than the dosai batter consistency. Add water if necessary to adjust the consistency of appam batter.

Heat appam kadai or appa chatti until hot. Ladle some batter into the kadai in the middle. Slowly rotate the pan to make the appam batter adhere to all over the sides of the pan. Use your hands to rotate the pan in a circular motion and guide the batter to stick to all over the sides.

Cover with a lid and let it cook for a minute on medium flame. Appam cooks only on one side. Appam is done when the sides are brown. Remove the appam slowly with the help of a spatula.

Serve the appams hot.