Soak rice and Urad dal for 4-5 hours. Wash and soak poha for 10 minutes before grinding.
Grind rice and poha together to a fine batter. The batter should be a little watery than the regular dosa batter.
Add sugar, yeast and salt. Keep overnight for fermentation.
Take a deep bottomed, bowl shaped kadai. Appam kadais are also available. Now add oil to the kadai just roll it to spread the oil evenly.
Now pour a ladle full and 1/2 ladle of batter and rotate the kadai so that the batter takes the shape of the kadai. The additional 1/2 ladle of batter is added to maintain the puffiness at the center of the appam.
Close the lid. Appam is ready within a minute.
Serve hot with stew, potato bhaji or kurma.