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Mix rice flour, grated coconut, and the coconut milk and hot water to form a thick paste.
The temperature should be equivalent to body temperature.
Add the sugar, cardamom and yeast and mix well.
Cover and leave overnight.
Next day mix thoroughly.
Heat the appam pan, place a drop of oil in each pan, pour in the batter so that the pan is ¾ full.
Cook for 2-3 minutes, and flip the vitumbua.
Cook the other side and repeat until all the batter is finished.