Grind soaked black gram with brown rice salt, all ground spice, sugar and soaked fenugreek seeds. Add a little water to the mix and grind again, adding a little coconut oil. Transfer this mix to a bowl and mix it with soaked parched rice. Add a little more coconut oil to this mixture and blend it gently with a spoon. Pour coconut oil to a special appam maker (with round cups moulded into it) and heat it. Add roasted coconut to each cup in the appam maker. When the colour of the coconut changes add the mixture in the bowl to each cup. Cook it for some time until the colour changes. Garnish the serving plate with roasted coconut. Transfer the appams to the plate and serve hot.