| • | In a large bowl, wash and soak the raw rice for around 2 to 3 hours and then drain the water.
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| • | Using a grater, grate the coconut and add 2 cups of water in it. Now, squeeze the coconut, to take out the milk and strain well.
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| • | Grind both the raw and the cooked rice in a little coconut milk. Add sugar to the paste and mix well.
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| • | To the above paste, add the remaining coconut milk and add some salt to taste.
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| • | In a separate bowl, mix the yeast and a little warm water. To this, add the rice paste and blend well. Check for the thickness of the paste, as the batter should have a dropping consistency.
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| • | Cover the bowl and keep it aside for a period of about 3 to 4 hours. After this, add the spinach puree and the tomato puree to the batter.
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| • | For making the appam, heat a non-stick tava over a medium flame and grease it.
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| • | Using a big spoon, pour some of the batter over the tava and slowly rotate it, till a thin layer is formed on the sides, with the middle portion thick.
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| • | Cover the appam and allow it to cook for sometime or till the middle portion becomes fluffy.
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| • | In this way, make appam from the remaining batter and serve hot.
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