Take the lukewarm water in a bowl. Add yeast and sugar and keep aside to rise.
Take 1-1/2 cups water in a pan.
Add the semolina.
Cook on medium heat, stirring continuously, till it forms a thick paste. Allow to cool.
Take the rice powder in a bowl.
Add the yeast mixture.
Add the Semolina mixture and mix well.
Transfer the mixture to a grinder for smooth mixing. Add salt.
If using cooked rice. add the rice and grind.
Add enough water and grind to get a smooth batter.
Transfer the batter to a utensil. Cover and keep in a warm place for fermentation.
This is how the batter looks after fermentation.
Add salt, sugar and adequate milk for achieve a pourable consistency.
Heat the appachatti.
When hot, add a spoonful of the batter.
Swirl it either to form a round shape or floral shape.
Let the remaining batter be the in the centre. Cover and cook on medium low heat.
Touch the centre to see if it is cooked. If it sticks to your finger, allow to cook further.
Take off the appam and serve hot. Repeat the process till the entire batter is used up.