Spinach appam Recipe

Cooking Directions

• STEP 1.Soak rice and fenugreek seeds in water for 4-5 hours. Grind them into a smooth batter.
• STEP 2.Add spinach, grated coconut, and salt to the batter. Mix well.
• STEP 3.Heat a non-stick appam pan and pour a ladleful of batter into each cavity.
• STEP 4.Cover and cook on low heat until the edges turn golden brown and the center is cooked.
• STEP 5.Flip the appam and cook for a minute on the other side.
• STEP 6.Remove from the pan and repeat with the remaining batter.
• STEP 7.Serve hot with coconut chutney or sambar.

Cooking Tips

• Ensure the batter is fermented well for soft and fluffy appams.
• You can add finely chopped onions, green chilies, or ginger for extra flavor.
• If you don't have an appam pan, you can use a regular non-stick pan and shape the appams like pancakes.

Storage and Serving

• Spinach appams are best served hot and fresh.
• If you have leftovers, store them in an airtight container in the refrigerator.
• Reheat in a pan or microwave before serving.