Grated Coconut pulp – 1/2 from the young coconut or coconut
Salt - to taste
Sugar - 1 teaspoon (tsp.)
Soak the rice for 2 to 3 hours.
Drain the rice and grind it along with grated coconut, salt and sugar in a mixer grinder. Add coconut water little by little while grinding. The ground batter need not be too smooth. When you run the batter between your fingers, it can feel a little coarse but not too coarse. Even if the batter is super smooth, its fine
Leave the batter for 6-8 hours so it ferments and get little sour.
-- Making the appam --
Heat oil in appam pan (refer the image below) on medium flame.
Pour a ladle of batter into the center.
Quickly swirl the appam pan to spread the batter thinly on the walls.
Cover the appam pan and cook for 3-4 minutes. (i.e.) thin edges are golden brown, the bottom is fluffy and cooked.
Gently run a spatula under the appam to release it from the appam pan and serve hot with coconut milk.
Make more appam with the rest of the batter and serve.