Aapam with coconut milk

1 cup of boiled rice
1 cup of raw rice
1 cup of grated coconut(Can be replaced by shredded coconut)


1tsp of urad dal
1tsp of fenugreek seeds(vendhayam)
Crystal Salt
Baking soda(Soda uppu)


Soak all the ingredients with the grated coconut for nearly 4-5 hours. The more you soak the easier it is to grind.
Grind the mixture to a nearly smooth batter,little bit coarse is fine.The batter should be thick. The consistency should be between idli & dosa batter.


Add the salt and keep it for fermentation.If you are in the US you could keep the batter in the conventional oven set in the OFF mode.Do not forget to close the vessel else it will get dried up in the heat. Also use a light weighted vessel, preferably plastic.
After the batter is fermented , this could take overnight, add the baking soda and mix thoroughly.
Take the appam pan , grease it with oil using a paper towel or cloth and pour the batter.
Spread it such that it is thin in the edges and thicker in the middle.
Keep in medium flame & cover the lid.
After a few minutes open it once and check if the sides are roasted.
Once the sides are roasted and in the center portion is cooked your aapam is ready !
1/2 coconut
jaggery or sugar to taste
Cardamon


Grate the coconut and add it to the blender/mixie with little water.


Mash it well,take out and extract the juice.
Put in the smashed coconut again into the blender with water and extract the juice again.
Repeat this process 2-3  times to get the coconut milk.
Do not add too much water that will spoil the taste.
Take the required amount of jaggery and smash it into fine powder. Add this to the coconut milk and mix well until all lumps are gone. 
If you are using sugar you can add just like adding sugar to any milk.


Finally peel cardamon and add it to the mixture.
Your coconut milk is ready to serve.