Soak raw rice, idli rice, poha, methi seeds in enough water for 8 hours. Usually for appam 4 hours soaking is enough. But since I do not use soda, I let the rice soak well.
After 8 hours, drain the soaked ingredients and grind to a very fine paste. Add 1 cup grated coconut while grinding. Add required water to grind. The batter should slightly thin than idli batter.
Once the batter is ready add required salt and mix thoroughly. Let it ferment for good 12 hours. Again fermenting the batter well is very important as we are not adding any soda. If required ferment for 14 hours.
At the time of making appam heat an appa kadai on medium flame. While the kadai is getting hot take 1 cup of fermented batter in a bowl. Add 1/4 cup water, 1 teaspoon sugar and mix well. the batter should be of pourable consistency. If it is thick you will not be able to swirl it on kadai.
Now once the appa kadai is hot, pour 2 small ladles of batter in the center. Take the kadai in both hands and swirl the kadai in circular motion. The batter will spread and take the shape of the kadai.
Oil or ghee is not needed to cook appam. if required just drizzle few drips. Cover and cook for 1-2 minutes. The edges will turn very crispy and lacy while the center will be soft and porous. Carefully remove the cooked appam.
Serve appam hot with veg stew or chutney or sweet coconut milk.