Mix rice flour into sooji. Add curd, salt, ginger paste, chopped green chilli and little water if required and mix properly.
Blanch spinach leaves into boiling water. Keep it for 3-4 minutes and remove it. Immerse in cold water. Make puree of it. Chop dill leaves.
Add dill leaves and spinach puree into sooji batter. You can add little more water if required to adjust the consistency.
Add soda bicarb to the batter and mix it properly.
Grease appe pan with oil. Pour the batter, and cook it from both sides.
Serve it with green chutney, coconut chutney and tomato ketchup.
