Grind rice flour, cooked rice, coconut, yeast, sugar, salt, and water (little by little) into a smooth batter.

Ferment for 1–2 hours, depending on the weather.

Flip the ladle and wipe the batter—if it wipes clean, the consistency is correct.

Mix the batter well.

Add oil and heat the appam pan on low–medium flame.

When hot, sprinkle a little water and add a ladle of batter in the center.

Hold both handles and gently swirl the pan to spread the batter.

Cover and cook for 1 minute or until done.

Do not flip. Serve hot.