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Sunday, 19 June 2016

Instant Spinach Appam with Idli / Dosa Batter


          Appams are delicious Kerala Style breakfast made out of fermented rice-coconut batter. But this is an instant version where I made use of some store bought idli / dosa batter and eno fruit salt to make it the easier way. 

          They are prepared in a special pan called an Appam Chetti and are traditionally had with veg. or non-veg. stew. Today I made these nutritious appams with spinach puree and relished with some mixed vegetable curry. Please check for a step by step method with photos to prepare this simple delicacy.





  • 2 cups Idli / dosa batter
  • 1 1/2 cups coconut milk
  • 3/4 cup spinach puree
  • 1/2 tsp. eno fruit salt
  • red chili flakes (opt)
  • oil to grease





           In a bowl, combine the batter, spinach  puree and coconut milk. Just before preparing them, add the eno fruit salt and give it a stir.

          Heat an appam chetti and grease with some oil. Wipe clean with a tissue paper and drop a ladleful of the batter. 

          Immediately swirl it around. Sprinkle some chili flakes in the centre. Cover and cook on a  low flame for 1-2 minutes or till the edges turns crisp.

          Transfer to a serving plate. Make similar appams with the rest of the batter. Serve with any side dish or stew.





Blanch the spinach in hot water for a few minutes.



Refresh in cold water.



Make a puree.



                              In a bowl, combine the batter, spinach  puree and coconut milk. 




Just before preparing them, add the eno fruit salt and give it a stir.



                      Heat an appam chetti and grease with some oil. Wipe clean with a tissue
                      paper and drop a ladleful of the batter.  Immediately swirl it around. 
                      Sprinkle some chili flakes in the centre. Cover and cook on a  low flame 
                      for 1-2 minutes or till the edges turns crisp.



Serve with any side dish or stew.










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