3 cups coconut milk , made from grated coconut half
½ cup lukewarm water
Soak the rice in water for 4-5 hours.
Grind the soaked rice, cooked rice, and coconut milk together.
Combine yeast, sugar and lukewarm water in a bowl, cover and stand in a warm place for about 10 minutes or until the mixture is frothy.
Mix the yeast mixture long with the ground rice, and let it ferment for around eight hours. The batter should be ready now. If the batter is too thick, you can add some more coconut milk, or warmed milk.
Heat the palappa chatti. A palappa chatti is a metal vessel used to make palappams, and resembles a small wok. If not using a nonstick pan, apply some oil on the chatti so that the palappams do not stick to it.
Pour some batter (around 6 tbsps) onto the centre of the chatti, and swirl the chatti around once. Swirling creates the lace of the palappam, and the remainder of the batter settles in the centre to form the soft mound. Cover and cook for 3-4 minutes, till the centre is completely cooked. Once the first palappam is done, you can adjust the heat to make perfect lacy appams.