Soak the rice in water for two hours and grind to a fine paste.
Cook rava with water and salt. Set aside to cool.
When the rava is cool, mix with the rice paste and season with salt, sugar and yeast dissolved in water.
Keep at room temperature for 3 to 4 hours for fermentation.
When fermented, the batter is ready to make appam. Pour a spoonful of batter in a curved non stick pan, swirl and cover with a lid for a few minutes. When it fluffs up in the center and turns crisp on the edges, the appam is ready.
By Ria Samuel