Soak the bread slices in one cup of water for fifteen minutes.
Take them out and squeeze to remove excess water.
Drain and grind the rice with one fourth cup of water to a smooth paste. Transfer into a deep bowl.
Grind the cooked rice, coconut, jaggery, elaichi powder and bread with one eighth cup of water to a fine paste.
Add this to the rice paste in the bowl and stir well.
Cover the bowl and leave it in a warm place to ferment overnight.
Add the salt and one eighth cup of water and stir well.
Heat an appam kadai on medium heat, add half teaspoon oil and one tablespoon water and rotate the wok so that the oil-water mixture coats the entire wok. Pour the excess mixture out.
Pour two ladles full of batter, tilt the wok all round to spread the batter.
The edges should be thin and the excess batter should collect at the centre.
Cover with a thick heavy lid and cook for two to three minutes. Check to see if the edges of the appam start leaving the wok.
The edges of the appam should be crisp and thin and the centre soft and spongy. Serve hot with your choice of ishtew.