In a big bowl, mix all grains ( rice, multi grain mix and jowar). Clean with water for 2-3 times and soak it into enough water for 5-6 hrs or overnight.
Next day, grind it along with oats, coconut milk, sugar and yeast till smooth texture. Pour batter into big bowl and add salt to taste. Mix it well.
Cover it and keep in a warm place for fermentation. After proofing batter will rise to about double in volume.
Mix it very gently. Appam batter is ready.
To make Appam, you will need non-stick Appam pan. Heat Appam pan at medium to high heat. Once it nice and hot. Pour two ladle Appam batter into center of the pan. Hold both handle of pan and swirl and tilt the batter from all side to give a flower shape or you can make simple round
Appam as well.
Cover it for 1-2 minutes or till gets slightly golden color from edges.
Once its done, remove it from pan and place in a serving plate.
Hot Multi-grain appam is ready to served.
Serve it hot with vegetable stew, chicken curry or egg curry.
Recipe Notes
Appam batter can be stored in an air-tight container up to 2-3 days in fridge.