Spinach Appam

Ingredients:

For the Spinach Appam:
2 cups raw rice
½ cup cooked rice
1 coconut
2 tsp sugar
½ tbsp spinach puree
salt to taste
oil for cooking

Method:

For the Spinach Appam:
Wash and soak the rice for 2 to 3 hours and drain.
Grate the coconut, put 2 cups of water and take out the coconut milk. Strain.
Grind the raw rice and cooked rice in a little coconut milk.
Take out from the grinder and put the sugar, the remaining coconut milk and
salt.
Combine the yeast with a little warm water, add to the rice paste and stir well.
The batter should be of dropping consistency.
Cover and keep for at least 2 to 3 hours. Then put the spinach puree.
Heat a deep non-stick tava and grease it lightly with oil.
Pour 1 big spoon of the batter into it. Slowly rotate the batter on the tava
so that a thin layer forms on the side while the middle remains thick.
Cover and cook for 1 minute. The middle part will be fluffy.
Repeat for the remaining batter.
Ready to serve.