• You have to start the recipe a day ahead.Soak rice for 5-6 hours. Drain. Set aside.

Yeast mixture:

• Before you grind rice for the batter, prepare yeast mixture. Place yeast, sugar and warm water in a small bowl. Stir to combine. Let it stand for 5-10 minutes or until nice and bubbly.

Appam batter:

• Divide coconut milk into three equal portions. Set aside.Place half of rice, 1 part of coconut milk and ¼ cup water in a food processor. Grind to a smooth batter. Transfer to a large bowl. Add remaining rice, 1 part of coconut milk and ¼ cup water to the food processor. Grind to a smooth batter. Transfer to the bowl.
• Place cooked rice, remaining coconut milk and ¼ cup water in the food processor. Grind until smooth. Add to the batter in the bowl.Pour in yeast mixture. Stir to combine.
• Cover and let it rest for 8-12 hours or overnight.Season fermented batter with salt. Stir to combine. Set aside.

Cook pancakes:

• Meanwhile, heat a large non-stick frying pan or crepe pan over medium heat. Pour ¼ cup batter on to the center of the pan. Cook for 1 minute or until bubbles start to appear on surface. Cover with a lid. Cook for a further 1-2 minutes or until cooked through. Do not flip the pancake. Transfer to a plate.
• Repeat with remaining mixture, stirring the mixture between batches.Serve with traditional vegetable or chicken stew, or your favorite curry.