Sieve flour - palappam podi first.

Make a fine paste with flour and 2 cups of water for kappi. Heat 2 cups of water in a bowl.When it starts boiling, add kappi mix and stir continuously for 10 - 12 minutes until it become a paste - porridge. Pour thick coconut milk and water and yeast solution to the rice paste and mix well. Add this lukewarm mixture to Palappampodi and mix well. Stir continuously until it become a smooth batter. Batter should of pouring consistency and thinner than normal dosa batter. Adjust with 1/4 - 1/2 cup water if required. Cover and keep aside for 4 - 5 hours. Do not keep in refrigerator. Well fermented Palappam batter.

Heat non-stick appachatty (or normal frying pan -dosa tawa). Grease the appachatty with little oil. Pour 1 - 1 1/2 ladleful of appam batter to the appachatty. Lift the pan ( from the stove ) and slightly twist around to spread the batter in the pan to make a circular shape. Close appachatty with a lid and cook on low heat till the edges are golden brown. When the Appam is ready the edges resemble crisp lace and the centre is soft. Traditionally this is eaten with Stew- chicken curry - egg roast- coconut milk- sugar.