Drain the soaked ingredients and grind them into a smooth, flowing batter. 

Add salt and mix in the coconut water or thin coconut milk.

Cover the batter and let it rest for 8 hours or overnight in a warm place. 

During this time, the batter will rise and develop a light, airy texture.

Before cooking, gently stir the batter and add a little water if needed. 

The batter should be slightly thinner than dosa batter for perfect spreading.

Heat the appam kadai on medium flame.

Pour one ladle of batter into the centre of the pan.

Gently swirl the pan in circular motions to spread the batter toward the edges.

Keep the centre slightly thick.

Drizzle a little oil around the edges for extra crispiness (optional).

Cover the pan with a lid and cook for a couple of minutes until the edges turn crisp and the centre becomes fluffy.