| • | Fry the rice flour, set up aside.
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| • | Take a little vessel and add lukewarm water to the yeast and sugar and keep it until it rises, be cautious not to add the red-hot water as the yeast will not rise.
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| • | Combine the semolina with water and boil until it turns thick, allow it to cool.
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| • | When it turns cool, mix this mixture to the rice flour and mix well.
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| • | Add minimal amount of water while mixing the flour.
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| • | Mix it until it turns very very soft dough, keep it aside overnight.
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| • | Take the dough and add coconut milk and table salt to it, mix well until it acquires a loosen consistency.
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| • | Make appams utilising a especial utensil Appachatti.
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