Ingredients:
1 cup spinach / palak
1 green chilli, chopped
1 cup rice flour
1/4 cup gram flour
2 tbsp butter
1 tsp ajwain seeds
1/4 tsp asafoetida/ hing
2 tsp oil
salt to taste
oil for frying
Preparation:
- In a blender, add chopped spinach and green chilli and grind well to a fine paste adding little water and keep it aside.
- In a mixing bowl, add rice flour, gram flour, butter, ajwain seeds, asafoetida, 2 tsp oil and salt and mix well together.
- Add spinach puree little by little and mix and knead well into a smooth and soft dough. Keep the dough covered till use.
- Spread oil in an idiyappam press and place the pakkavada plate/ mould and fill the press with dough.
- Heat oil in a deep frying pan at medium flame and press the dough to hot oil.
- Fry them in batches until crispy, flipping to the other side in between.
- Remove with a slotted spoon and drain them on to a paper towel. Repeat the process until the dough is finished.
- Store in an airtight container and serve with tea…
