Wash and soak rice along with urad dal and fenugreek seeds for atleast 6hrs. Drain the additional water and grind it into a smooth paste that is of flowing consistency.
Add salt to taste along with coconut water from one coconut (or use 1 cup thin coconut milk ) and let the batter rest for at least 8hrs (Usually I grind it by night so it gets a resting time all through the night and the batter would be well risen by morning).
Mix additional water to make the batter to the pour-able consistency. It should be a little watery compared to that of dosa batter.
Take an appam kadai (a normal kadai will also do, but this is easy to handle). Pour a ladle of batter in the center of kadai and quickly turn the kadai in repeated circular motions until all the batter has been spread well through out the kadai. Here is a pic of how it should look. The center should be little thick (making it fluffy) and the edges should be crisp.
Drizzle little oil along the edges to make it more crisper (again optional) and cover the kadai with a lid. Let it cook for a couple of minutes and then take it out to serve hot with stew.