Soak the rice, parboiled rice, and urad dal overnight.
Soak the chana dal separately in a 1/4 cup of water for 2 hours
Grind the two varieties of rice and urad dal together into a thick paste using a little water to get a smooth consistency.
Add green chilies, coriander leaves, ginger, onion, soaked dal, coconut, baking soda, and salt to the paste. Mix well adding some water if necessary to get a pancake batter consistency.
Heat the kuli appam pan on medium low.
Grease each cup of the appam pan with a few drops of oil and pour a tablespoon of batter into each cup.
Cover the pan and cook for a few minutes. Flip the appam when they turn golden brown, add a couple more drops of oil to each cup and cover the pan and cook for a few more minutes. A toothpick or skewer comes in handy to flip the appam.
Appam is done when it is golden on both sides.
Serve hot with coconut chutney.
