Ingredients with Measurements:
- 2 cups of raw rice
- 1/2 cup of grated coconut
- 1/2 cup of cooked spinach
- 1/4 cup of cooked rice
- 1/2 teaspoon of salt
- 1 teaspoon of sugar
- 1/4 teaspoon of yeast
- 1/4 cup of warm water
- Oil for cooking
Special Equipment Needed:
- Blender or food processor
- Non-stick pan or appam pan
- Mixing bowl
- Whisk or spoon
- Measuring cups and spoons
Step-by-Step Instructions:
1. Soak the raw rice in water for at least 4 hours or overnight.
2. Drain the water and blend the rice with grated coconut, cooked spinach, cooked rice, salt, and sugar until smooth.
3. Dissolve the yeast in warm water and add it to the batter. Mix well.
4. Cover the bowl with a lid or plastic wrap and let it rest in a warm place for 6-8 hours or overnight.
5. Heat a non-stick pan or appam pan over medium heat. Brush some oil on the pan.
6. Pour a ladleful of batter into the pan and swirl it around to coat the edges.
7. Cover the pan with a lid and cook for 2-3 minutes or until the edges turn golden brown and the center is cooked.
8. Remove the appam from the pan and repeat the process with the remaining batter.
- Time:
Preparation time: 10 minutes (excluding soaking and resting time)
- Cooking time: 2-3 minutes per appam
Temperature:
- Medium heat
Serving size:
- Makes 10-12 appams
Nutritional information:
- Serving size: 1 appam
- Calories: 100
- Fat: 2g
- Carbohydrates: 19g
- Protein: 2g
- Fiber: 1g
Substitutions for ingredients:
- Raw rice can be substituted with rice flour or idli rice.
- Grated coconut can be substituted with coconut milk or cream.
- Cooked spinach can be substituted with other cooked greens like kale or collard greens.
- Sugar can be substituted with jaggery or honey.
- Yeast can be substituted with baking soda or baking powder.
Variations:
- Add chopped onions, green chilies, and ginger to the batter for a savory version.
- Add mashed bananas and cardamom powder to the batter for a sweet version.
- Add grated carrots and raisins to the batter for a fruity version.
Tips and Tricks:
- Make sure the batter is smooth and free of lumps.
- The batter should be of pouring consistency, neither too thick nor too thin.
- Use a non-stick pan or appam pan for best results.
- Brush some oil on the pan before pouring the batter.
- Cover the pan with a lid to cook the appam evenly.
- Do not flip the appam, as it is meant to be cooked only on one side.
Storage Instructions:
- Store the leftover appams in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
- Heat the appams in a microwave or on a pan until warm.
Presentation Ideas:
- Serve the appams hot with coconut chutney or sambar.
- Garnish with chopped cilantro or grated coconut.
Pairings:
- Coconut chutney
- Sambar
- Vegetable stew
Suggested Side Dishes:
- Masala dosa
- Idli
- Uttapam
Troubleshooting Advice:
- If the batter is too thick, add some water to thin it out.
- If the appam sticks to the pan, brush some oil on the pan before making the next one.
- If the appam is not cooked in the center, cover the pan with a lid and cook for a few more minutes.
Food Safety Advice:
- Make sure to wash the spinach thoroughly before cooking.
- Store the leftover appams in the refrigerator and consume within 2 days.
Food History:
- Palappam is a traditional South Indian breakfast dish that originated in Kerala.
Flavor Profiles:
- Spinach palappam is a mildly sweet and savory dish with a hint of coconut and spinach.
Serving Suggestions:
- Serve the appams hot with coconut chutney or sambar for breakfast or brunch.
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Region: Indian