1)  Rice Flour – 2 cups
2)  Rice Rava (Sooji) – 2 tablespoon
3)  Randam Pal (Medium thick coconut milk) – 2 cups
4)  Onnam Pal (Thick coconut milk) – 1 cup
5)  Yeast – 1/2 teaspoon
6)  Sugar – 1/2 teaspoon
7)  Water – 2 glass
8)  Egg White – 1

Boil 2 glasses of water and add semolina to boiled water and cook.If it gets too thick ,add water and boil again.Keep aside to cool.
Take 1/4 cup lukewarm water in a tea cup , add 1/2 tsp yeast and  1/2 tsp sugar and mix well.Set aside covered for half an hour and yeast will rise.Do not use if yeast did not rise.
Take 2 cups of rice flour in a mixing bowl. Add cooked rava and mix well.
Add yeast, sugar mix  to Rice Rava batter and mix well.
Add medium thick coconut milk to this and mix well.
Keep it overnight in a warm place to ferment.
Next day morning,add randam pal (Medium thick coconut milk) till you get desired consistency( Do not make batter too watery).
Beat egg white with a hand mixer till it bubbles and add this to batter and mix with a spoon. Do not use blender or mixer after adding egg white to the batter.
Add salt & sugar to taste.
Heat Appachatti and pour 4-5 table spoon batter and rotate appachatti. Cover and Cook.
First appam might come well , because appachatty might not get heated well enough when you make the first one. From the second one it should come out very well and laced.
Serve hot with mutta curry ( Egg curry in coconut milk)

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