The making of appam

This is a recipe I got from The Epicure Cookbook by Ummi Abdullah. I cant find the book but this is what I remember of it. I (a mediocre and reluctant cook) dedicate this recipe and the visuals to a fellow blogger, who wanted to know what an appam looked like.
You will need:
1/2 kg raw rice soaked in cold water for 4-5 hours
1/2 a shell coconut grated
6 tablespoons cooked rice
1/2 tsp of yeast granules dissolved in a little lukewarm water OR 1/2 teaspoon of instant yeast
salt and sugar (4 tsp) to taste
Preparation
Drain the soaked rice and grind it along with the coconut and cooked rice to a fine thick paste. Add instant yeast and mix lightly. (If you are using the other yeast, mix it in water and 2 tsp sugar, cover and keep till it rises.

Allow to ferment at room temperature for at least 6 hours or keep overnight and make the appams in the morning for breakfast. A pinch of soda bi-carb helps, if the batter hasnt risen yet. Add the sugar and salt. Keep aside for another hour.
Heat a small non-stick wok. Grease it with a cloth/tissue dipped it oil.
Pour approximately a ladle of batter and quickly but gently swirl the pan around such that only a thin layer of the batter covers the sides while the rest of the batter collects at the centre.
Cover with a lid and cook on medium heat till the edges have become golden crisp and the centre is soft and spongy. The edges will start coming off the wok by then.
Warning: Don't blame me if it doesnt come out well. I have already confessed that I am no great cook.
Curse your own stars instead!