Wash and soak both rice for 4 to 5 hours.
Grind them to a fine batter. Do not add too much water. Add maximum 1/2 cup of water.
Add 1/4 teaspoon of sugar and dry yeast to 1/4 cup of luke warm water. Let it stand for 10 minutes to activate.
Add this yeast mixture to the batter and mix well.
Let this batter ferment for 24 hours. So we need to plan ahead to make this appam.
After 20 hours we can stir