500 gram rice flour/raw rice.
25 gr. Rawa
5 gm yeast
1 tsp sugar
1/2 coconut milk
water to mix
salt to taste

If using the raw rice, soak for 2 hours and make a fine paste of
it without adding too much water.
if using rice flour, mix with water (make sure that you don't
make a very thin batter,you have to maintain consistency of batter)

Heat little water and cool rava, without forming lumps. Allow to
cool a little and mix with rice flour batter, add salt,sugar and
yeast Keep for a minimum of 6-8 hours to ferment. Once it is
properly fermented, add coconut milk and keep for another 1/2 hour.

Start making Appam in a non-stick Appan kadai/Pan like dOSA.