Wash and soak  all the ingredients except salt For at least 5 hours

Add the required water and grind the batter in a mixie/ grinder

After the batter is ground add salt and grind once

Mix the batter well with your hands and leave it  overnight to ferment

15 minutes before making Appam mix the batter well in a ladle and add extra water to make a thin batter (thinner than dosa batter consistency)

Furthermore, add sugar and baking soda and mix well. Use fresh baking soda (you should see bubbles after adding baking soda )

Turn on the stove and keep the appam pan on low heat. After the pan is slightly hot, grease the pan with little oil (Spread oil all over the pan using a cloth or brush)

Add a ladle full of batter and hold the handle of the pan and rotate the pan in such a way that the batter spreads all around in a circle (This is the traditional way, instead, you can spread the batter with the ladle, and because of the pan texture, the remaining batter will come in the center or make flower appam). After that close the pan with the lid and cook

Once the Aappam is cooked with pores all around and the edges start turning brown, remove the Appam from the pan. Do not flip the side