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:

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