In a blender, combine rice flour, cooked rice, sugar, yeast and salt. Add the coconut milk and ½ cup of warm water. Blend into a smooth batter with no lumps. Add more water if needed. Pour the batter into a large bowl.
1½ cups Rice flour, ⅔ cup Cooked Rice, 1 teaspoon Sugar, 1½ teaspoons Instant Yeast, To taste Salt, 1½ cups Coconut milk, ½~1 cup Warm water, plus more as needed
Cover the bowl and set aside in a warm place to rise for about 2~3 hours. I pour the batter into the inner pot of the Instant Pot and set it on Yogurt setting for 2~3 hours. Check after 2 hours to see how much the batter has risen.
Gently mix and add more water if needed to make a pourable batter.
½~1 cup Warm water, plus more as needed
Heat the appam pan on medium heat. Once hot, pour ⅓~½ cup of batter (depending on the size of your pan) into the hot pan. Immediately, swirl the pan around to spread into the batter into a evenly thin layer. Cover and cook for about 2 minutes or until the appam feels dry on the top and starts to peel off from the pan.
Remove onto a plate and repeat with the remaining batter. Serve right away with a spicy curry or stew.