1. Rinse the raw rice and soak it in plenty of water for six hours.
2. Drain the rice.
3. Blend it with the cooked rice, grated coconut and enough water to create a smooth, pourable batter.
4. Mix the yeast and sugar with two tablespoons lukewarm water.
5. Leave the yeast mixture for five minutes, until foamy.
6. Stir the yeast mixture into the batter.
7. Cover and ferment in a warm place for six to eight hours, until the batter becomes slightly airy and develops a mild fermented aroma.
8. Add salt before cooking.
9. Thin the batter with a little water when necessary. It should pour easily.
10. For the kurma masala, blend the coconut, roasted chana dal, cashews, fennel seeds, cumin seeds, optional poppy seeds, green chillies, ginger, garlic and ½ cup water into a smooth paste.
11. Heat two tablespoons desi ghee in a heavy pot.
12. Add the bay leaf, star anise, cinnamon, cloves, cardamom and fennel seeds.
13. When fragrant, add the curry leaves and sliced onion.
14. Cook until the onion becomes soft and translucent without deeply browning.
15. Add the potato, carrot, cauliflower, green beans and peas.
16. Stir for two minutes.
17. Add 1½ cups water and salt.
18. Cover and cook for 12 to 15 minutes, until the vegetables are nearly tender.
19. Add the prepared coconut masala paste and mix well.
20. Simmer over low heat for eight to ten minutes, stirring frequently so the coconut does not catch on the bottom.
21. Add the coconut milk and simmer gently for another three minutes.
22. Do not boil aggressively after adding the coconut milk.
23. Finish with fresh coriander.
24. To cook the appam, heat an appachatti or small curved non-stick pan.
25. Pour one ladle of batter into the centre.
26. Immediately rotate the pan so the batter coats the sides while remaining thicker in the centre.
27. Cover and cook without flipping until the lacy edges are crisp and the soft centre is fully cooked.
28. Repeat with the remaining batter.
29. Serve the warm appam with the vegetable kurma.
