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. So check out the step by step pictorial recipe 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 chatti 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 spinach in hot water for a few minutes.
Refresh in cold water.
Make a puree.
Just before preparing, add eno fruit salt & give it a stir.
paper & drop a ladleful of the batter. Immediately swirl it around.
Sprinkle some chili flakes in the centre. Cover & 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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