Wash and soak the rice for 5-6 hours, then drain the water.

Transfer the rice to a mixer jar along with grated coconut, steamed rice, sugar, yeast, and coconut water.

Grind by adding enough water until the batter is slightly grainy.

Transfer the batter to a large bowl and adjust the consistency to be slightly thinner than dosa batter.

Let the batter ferment for 8 hours.

Before making appam, add salt and baking soda to the batter and mix well.

Heat an appam pan or a seasoned wok with handles.

Pour one ladle of batter into the pan and tilt it in a circular motion to spread the batter into a round shape.

Crack open an egg in the center of the appam and gently tilt the pan again.

Sprinkle pepper powder and salt over the egg.

Cover the pan and cook on medium to low heat until the edges turn golden brown and the egg becomes soft and cooked.

Remove the appam from the pan and repeat the process until all the batter is used.