Back in Kozhikode / Calicut, this appam is called kuthappam, since this appam has a lot of holes formed on its upper surface. Most probably this appam must have a different name in other parts of kerala. Appam chatty, a clay pot (manchatty) is used to make this appam. Other alternative is to use a non-stick pan with a tight lid.
1 cup - Maida / All purpose flour
1 cup - Rice flour
1 - Egg
3/4 cup - Thick coconut milk
A pinch of baking soda
Salt to taste
1 ) Shift maida, rice flour and baking soda along with salt. Beat egg very well and make it frothy. Add to the flours and mix well. Pour coconut milk, little at a time and make a batter which has a consistency, which is a bit lighter than idli batter. Not too loose like dosa batter, nor too thick like idli batter. Rather in between dosa and idli batter consistency. Add water if necessary to get the right consistency.Stir the batter well, so that some air bubbles form in the batter. Let the batter rest for ten minutes. Before preparing the appam, stir the batter once again well.
2 ) Heat a manchatty or a non-stick pan on medium high heat. Grease a cloth with oil and wipe the manchatty or the non-stick pan with this cloth. Using a big ladle, take batter in the ladle and pour into the chatty or non-stick pan. Do not stir the pan or chatty. Close with a tight lid and cook on very low heat. Appam will start forming holes on the top surface and get cooked in the steam. Once the appam is fully cooked, take the appam out of the pan and transfer to a serving plate. Continue making more appam in the similar way with rest of the batter. Just keep in mind to heat the manchatty on high before pouring batter and then immediately lower heat to very low simmer, after closing with lid. The high heat will help in forming the holes.