Rinse the raw rice and cooked rice together under running water, then soak in enough water to cover generously for 4 hours until the grains are fully softened.

Dissolve the sugar and active dry yeast in a quarter cup of lukewarm water and set aside for 10 minutes until the mixture turns frothy on top.

Drain the soaked rice and blend it with the grated coconut and enough fresh water to a completely smooth, slightly thick, pourable batter with no visible rice grit.

Stir the frothy yeast mixture and the salt into the ground batter until fully combined, then cover the bowl loosely with a lid or cloth.

Leave the covered batter in a warm spot for 8 hours or overnight until it visibly rises, turns bubbly on the surface, and smells pleasantly fermented.

Gently fold the risen batter once without deflating it too much, then thin it with a little water until it reaches a thin, pourable, buttermilk-like consistency.

Heat the curved appachatti over medium flame and brush the inside lightly with coconut oil until it is evenly hot.

Pour one ladle of batter into the center of the hot pan and immediately swirl the pan in a circular motion so the batter coats the sides thinly and pools thicker in the middle.

Cover the pan with a lid and cook undisturbed for 4 minutes until the edges turn golden and crisp and the center is fully set and spongy.

Loosen the edges with a flat spatula, lift the appam out onto a plate, and repeat the pouring and cooking process with the remaining batter.