Rice - 1Kg
Urad Dal (Uzhunnu) - 100gm
Small Onions - 250 gms
Coconut - 2 Nos (Grated)

1. Soak rice and urad dal for 3 - 4 hours
2. Grind rice and urad dal with the grated coconut and small onions (The same way we do for Idli)
3. Keep aside the ground mixture for half an hour
4. Pour the mixture into a round bottomed dish. Fill the dish till half.
5. Make a small cross with palm leaf (Kuruthoola) of Palm Sunday (Hosanna Njayar) and keep in the middle of the mixture
6. Keep the dish in a steamer (Idli Steamer of any other steamer) and cook for 20 mins7) After the appam is cooked, cut and distribute it.

Roasted Rice Flour - 1 Kg
Sugar - 750gm
Elachi (Elakkai) (Slightly powdered) - 10 gms
Coconut - 4 Nos (Grated)

1. Take the first milk of the 4 coconuts and keep it aside
2. Together with the 2nd milk and 3rd milk we need a total of 4 litres of coconut milk
3. Take the second and third milk and add sugar and rice flour. Boil the mixture.
4. Keep on stiring the mixture else there may be lumps
5. Mix elachi with the first coconut milk and add it to the boiling mixture
6. When the mixture is thick enough that we could pour it into a glass, remove from fire
7. Serve it with Indariyappam (Kurishappam)