Soak the rice for 3 to 4 hours in water….drain…dry the rice over muslin cloth.

Dry grind it in a mixi sieve it.

Boil one liter water in a vessel….when water comes to boil mix suji in it and cook for 3 minutes.keep it aside to cool.

In cool water suji mixture (which has a consistency like Kheer). Mix the rice flour…yeast( diluted in water). Add salt,sugar.

Cover and keep aside the solution to ferment for 5 to 6 hours.

Grate the coconut grind the grated coconut in a mixi remove coconut milk by squeezing through a mesh or cloth.

Mix the coconut milk in the rice batter it is ready to use.

Heat the Appam Kadai pour a ladle of batter turn the Kadai cover it cook the Appam for a minute remove serve hot with Korma.

Wash peel and cut carrots and beans in to less than 1/2 inches pieces…cut potatoes in small cubes wash again.

In a Kadai heat the oil put cumin seeds rai cinema on tejpatta cardamom cloves finely chopped green chillies and onions add ginger garlic paste roast till onions become golden brown.

Grate the coconut grind the pulp in a mixi remove coconut milk by squeezing through a mesh or cloth added corn flour to it.

Add cut vegetables in the Kadai put turmeric and salt mix well and cook on medium flame for 6 to 7 minutes when vegetables become tender add coconut milk along with corn flour bring it to one boil.

Serve hot with Appam.

Note: You could add Cauliflower Green peas Capsicum also
Cauliflower needs to be added a little later as it gets cooked quickly.