Wash and Soak par boiled rice and urad dal for 6 hours.
Grind it along with cooked rice. The batter should be really smooth. I ground the batter in a wet grinder and it took around 30 minutes to achieve the consistency. Remove it to a bowl and add salt.
Take 2 tsp of batter in a bowl and add 1/2 cup of water to it. Now heat this over a medium flame and stir continuously. when it becomes thick, remove it off the heat and let it cool. once cooled, add it to the batter.
Let this ferment overnight.
The batter should be thin unlike idli/dosa batter. So adjust consistency by adding water.
You need a special pan for making appam and it is called appam pan or appa setti in tamil. Heat the pan.
Once it is hot, pour a ladleful of batter to the pan and swirl the pan holding the handle of the pan.
Cover and cook in slow flame. It just takes 1 or 1 1/2 minutes to cook. Do not flip. Serve hot.
The appam will be soft and spongy. Soak it with coconut milk and sugar. Enjoy!