Spinach Appam

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

Spinach Appam

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Spinach Appam recipe - How to make Spinach Appam

Soaking Time:  2 to 3 hours.   Preparation Time:    Fermenting Time :  2 to 3 hours.    Cooking Time:    Total Time:     12Makes 10 to 15 servings
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2 cups raw rice (chawal)
1/2 cup steamed rice (chawal)
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

  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.
Nutrient values per serving
Energy166 cal
Protein2.7 g
Carbohydrates23.6 g
Fiber3.4 g
Fat6.7 g
Cholesterol0 mg
Vitamin A584.6 mcg
Vitamin B10 mg
Vitamin B20.1 mg
Vitamin B30.7 mg
Vitamin C3.1 mg
Folic Acid16.9 mcg
Calcium11.8 mg
Iron0.6 mg
Magnesium0 mg
Phosphorus0 mg
Sodium6.2 mg
Potassium21.6 mg
Zinc0.4 mg


Spinach Appam
 on 22 Mar 13 07:03 PM

Netted, lacy delicious rice pancakes so quick to make,faster than dosas. Served hot, hot Spinach Appam at my south Indian cuisine party at home without any stress.The spinach puree adds flavour and a lovely green colour.