Take raw rice and idli rice in a wide bowl and wash them well

Add urad dal and fenugreek seeds to the rice mixture

Add the required water and soak it for 5-6 hours

Add grated coconut and soak for another hour

Add the required water and grind the batter well in a mixie or grinder

The batter should be slightly thinner than the dosa batter consistency

I leave it  overnight in the oven, turning on the light to ferment

Switch on the stove and keep the aapam pan on low heat. After the pan is slightly hot, add oil to the pan (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 or like a flower (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)

After that close the pan with the lid. Once the Aappam is cooked remove the Aappam from the pan. Do not flip the side