This original Tarla Dalal recipe can be viewed for free

Spinach Appam


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Kerala is famous for appam. This recipe makes a difficult dish easy to cook.

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Soaking Time: 2 to 3 hours.
Prepration Time: 
Fermenting Time : 2 to 3 hours.
Cooking Time: 
Makes 10 to 15 appams.
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Ingredients


2 cups raw rice (chawal)
1/2 cup Steamed Rice
1 coconut
2 tsp sugar
1/2 tsp dry yeast
2 tbsp spinach (palak) puree
salt to taste
oil for cooking

To serve
 Vegetable Stew

Method
  1. Wash and soak the rice for 2 to 3 hours. Drain.
  2. Grate the coconut, add 2 cups of water and extract the coconut milk. Strain.
  3. Grind the raw rice and cooked rice in a little coconut milk. Remove from the grinder and add the sugar, the remaining coconut milk and salt.
  4. Mix the yeast with a little warm water, add to the rice paste and mix well. The batter should be of dropping consistency.
  5. Cover and keep for 2 to 3 hours. Then add the spinach puree.
  6. Heat an appam kadai or a deep non-stick tava and grease it lightly with oil.
  7. 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.
  8. Cover and cook for 1 minute. the middle part will be fluffy.
  9. Repeat for the remaining batter.
  10. Serve hot with vegetable stew.
RECIPE SOURCE : Idlis & DosasBuy this cookbook
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