Spinach Appam recipe - How to make Spinach Appam
Method- Wash and soak the rice for 2 to 3 hours. Drain.
- Grate the coconut, add 2 cups of water and extract the coconut milk. Strain.
- 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.
- Mix the yeast with a little warm water, add to the rice paste and mix well. The batter should be of dropping consistency.
- Cover and keep for 2 to 3 hours. Then add the spinach puree.
- Heat an appam kadai or a deep non-stick tava 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. The middle part will be fluffy.
- Repeat for the remaining batter.
- Serve hot with vegetable stew.
Nutrient values per serving
| Energy | 166 cal |
| Protein | 2.7 g |
| Carbohydrates | 23.6 g |
| Fiber | 3.4 g |
| Fat | 6.7 g |
| Cholesterol | 0 mg |
| Vitamin A | 584.6 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.7 mg |
| Vitamin C | 3.1 mg |
| Folic Acid | 16.9 mcg |
| Calcium | 11.8 mg |
| Iron | 0.6 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 6.2 mg |
| Potassium | 21.6 mg |
| Zinc | 0.4 mg |