To extract coconut milk/thengaipal:

1. Grind the grated coconut/coconut shavings to a fine paste.
2. Using the hands, squeeze out the water and keep aside.
3. If necessary add a little more water and grind them in the blender again.
4. Adjust the thickness accordingly.
5. Repeat the same by squeezing out the water, now add jaggery/sugar to taste and finally add the cardamom powder.

How to make aapam:

1. Soak together raw rice, boiled rice, urad dal, fenugreek seeds, for about 2 and half hours.
2. Then grind it to a fine smooth paste using a blender.
3. Transfer the ground batter to a bowl.
4. Now add required salt and allow it to ferment for about 18 to 20 hours minimum.
5. Meanwhile take out some 3 teaspoons of ground batter, pour some 200 ml of water and mix well, and keep this mixture/liquid in fridge.
6. After 20 hours, when you want to make aappam, take out the liquid/mixture from the fridge, transfer it to a pan and cook it on a medium flame and stir well, so that it becomes thick like porridge.
7. Then add this directly to the fermented batter.