Spinach Appam with Beetroot Chutney
Kavita Ns @food_ish
Spinach Appam with Beetroot Chutney
Open in Cookpad AppSteps
- 1
Wash urad dal and chana dal. Soak with 2 cups water for 4 hours.
In a mixie jar, grind the dal, spinach and green chillies together in to fine paste.
Take the mixture in a bowl. Add semolina, salt, and water. Mix together nicely
Adjust water to get a flowing batter consistency.
- 2
Heat an appam pan. Add a few drops of oil.
Pour the batter into the appam pan. Cover and cook for 3-4 minutes.
Flip and cook from the other side as well.
Spinach appam are ready to eat.
- 3
Beetroot Coconut chutney
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Connect with me on my insta handle : https://www.instagram.com/food_ishkitchen/I am a home chef, a SAHM, mother of two cuties. I love cooking, baking, food photography, experimenting new recipes and keeping hold of traditional recipes that I relished as a kid from my grandmother and mother's kitchen.
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https://cookpad.wasmer.app/us/recipes/16043789
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