firstly, soak idli rice and methi seeds for 5 hours.

in a blender take soaked rice, add thin poha and coconut.

add water as required and blend to smooth batter.

to activate yeast, in a large bowl take warm water, dry yeast and sugar.

rest for 5 minutes.

now transfer the blended batter into the yeast water.

mix well and ferment the batter for 8 hours.

mix the batter slightly.

also add salt as and water.

the batter has to be in flowing consistency.

now, pour a ladleful of aapam batter on to the medium hot pan

immediately, rotate and spread.

cover and simmer till the appam gets cooked well completely in presence of steam.

finally, serve kerala style appam with chutney / kadala curry.