Ramadan Special - Instant Spinach Appam

Blanch the spinach in hot water for a few minutes. Refresh in cold water and make a puree. In a bowl, combine the batter, spinach puree and coconut milk.

Just before preparing them, add the eno fruit salt and give it a stir.

Heat an appam chetti and grease with some oil. Wipe clean with a tissue paper and drop a ladleful of the batter. Immediately swirl it around. Sprinkle some chili flakes in the centre. Cover and cook on a low flame for 1-2 minutes or till the edges turns crisp.

Serve with any side dish or stew.