[recipe & photo courtesy of Tarla Dalal]
Makes 10 to 15 appams.
2 cups raw rice
1/2 cup cooked rice
1 cup coocnut milk
2 tspn sugar
1/2 tspn dry yeast
2 tbsp warm water
2 tbsp spinach puree
salt to taste
oil for cooking
Wash and soak the rice for 3-4 hours. Drain and keep aside.
Grind the raw rice and cooked rice in a blender with a little coconut milk. Remove from the grinder and add the sugar, the remaining coconut milk and salt.
Mix the yeast with a little warm water, and add to the rice paste. Mix well and make sure the batter is smooth and of dropping consistency. If its a bit hard, add 2 tbsp milk to make it liquid enough.
Cover and keep for another 2 to 3 hours. Then add the spinach puree.
Heat an Appam Kadai or a deep non-stick pan and grease it lightly with oil. 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.
Cover and cook for 1 minute, till the middle part becomes fluffy and the edges become golden. Repeat with the remaining batter.
Transfer the beautiful and healthy Spinach Appams to a plate and serve them hot with Vegetable Curry, Sambhar or some simple Tomato-Onion Chutney!