Soak the regular rice and methi Dana in water for 5-6 hours.
After 6 hours drain the water and take the soaked rice mix in a mixture jar, add boiled rice, grated coconut and grind it into a smooth paste. Then add sugar and mix well and let the batter ferment at room temperature for 10-12 hours or overnight.
Next day mix the fermented batter nicely, add salt and beetroot juice and mix well. Then heat a apachiti or any non-stick deep vessel. Add soda to the batter mix well and pour 1 paddle full of batter into a kadhai and rotate the batter while it's still hot, this will help in shaping the appam, cover the lid and cook for 8-10 minutes only on one side.
Serve the appam hot with veg stew.
