Quick Spinach Pops – Make easy and tasty Appey, a fun twist on the popular South Indian dish & satisfy your snack cravings any time of day.
With just a few ingredients you probably have on hand, you can whip these up on short notice and bask in the happy smiles all around.
The recipe for the batter, very much by design, is actually pretty basic…. So, feel free to change up what you add into it without worrying about how it will turn out. I have included some variations in Recipe Notes that I have tried and loved…
I love recipes that I can play with, changing up a few things according to my whims and fancies… or what I have in my refrigerator! You know, those forgotten little bits and scraps you “discover” when cleaning out your refrigerator bins… A few little baby carrots… a small piece of half-shriveled zucchini… Of course you don’t really want to throw them out, but maybe you’re not sure what to do with them either.
Well, don’t toss them! Just chop them up and add them to this fast-fix Appey batter…. and have yourself a lovely snack…. Surely you’ve earned it after all that cleaning you just did?! How can these tasty little pops not become your favorite “go to” things to make when you don’t have the time or energy to fuss over something more complex?
Appey – the popular South Indian snack
I loved the Appey my Mom would make from leftover Idli or Dosa batter. She would add a few spices to the delightfully sour-tasting fermented batter and heat up the Appey-Patra (Appakara, Paniyaram pan – Indian; Aebleskiver/Ebleskiver pan – Danish, Norwegian).
This special pan, with its small, semi-spherical “wells” built-in, is somewhat like a muffin pan. Unlike a muffin pan, though, this pan is designed for stove-top cooking. Also, the wells are typically smaller than in a standard muffin pan.
A few drops of oil in each little well, and a spoonful of batter… covered and cooked on medium heat for a few minutes. Open the lid and flip the puffed up little pops… Oh they look so gloriously golden and crisp ! Cook for a few more minutes and …. attack!
Yeah, I most definitely remember burning my mouth because I couldn’t wait long enough for the just-out-of-the pan- pops to cool down a little! Popular all over southern India, where Idli and Dosa are everyday staples, folks can make Appey on the fly! They already have the batter on hand, so they can whip up this fun little snack in a jiffy!
Appey Variations – without Idli-Dosa batter
When I came to the US many years ago as a graduate student, time was a precious commodity! There were no Indian grocery stores & no Indian restaurants in the small university town I lived in. So, if I wanted to eat something I loved, I had to figure out how to make it with whatever I could find in the local grocery stores.
So many fun and interesting recipes have come out of this “necessity”… The challenge of creating new recipes sure got my creative juices flowing…. Fine-tuning them till they became my trusted, “go-to” items started to appeal to my research mind-set, too!
I developed this quick spinach pops (Appey) recipe at a time when I could not find Urad Dal to make traditional Idli or Dosa batter. I found rice, of course, and several other beans…. So… I began to play… It was so much fun!
Now, when I think of making Appey….. I don’t “need” Idli or Dosa batter any more. I make the batter with all kinds of grains, legumes, vegetables…. all add their own unique flavors to the Appey. Some batters I leave to ferment overnight… others I don’t. Regardless of what kind of batter you make the Appey with, they look quite similar – and familiar…. golden and crispy little pops. Don’t be fooled by how they “look”, though…. Just one bite, and you will immediately notice their different flavors!
Nowadays, with pretty much everything available for online shopping, some of this “necessity” to create has all but disappeared. For me, though, creating new recipes has become second-nature, and I’m constantly exploring new variations and twists on foods from all culinary traditions.
Appey-Patra, Aebleskiver pan…. similar pans, different culinary delights
South Indian Appey, sweet or savory…..or the delightfully fruity Danish Aebleskivers …..such very different different-tasting foods, cooked in the same type of pan! Go figure!
I’ve always been fascinated to discover these great “unity in diversity” stories…. especially in the context of vastly different culinary traditions… We humans sure seem to have an endless capacity for creating tasty food with the wonderful bounty from Mother Nature.
How to make Quick Spinach Pops?
So how do I make the quick spinach pops (Appey) I’ve shared here? I start by mixing cream of wheat and yogurt and set it aside. Then I add hot water to Idli Rava (coarsely powdered rice) in a small bowl, cover and set it aside to cool. Meanwhile, I prep the veggies – onions, spinach, cilantro, ginger….
Time to start heating the special Appey-Patra pan…… with a bit of oil in each well. While the pan heats, I mix everything together, along with some simple seasonings. It looks so pretty too! When the pan is hot and the oil is shimmering, I’m ready to make some Spinach Pops!
So fast and easy! While the Appey cook on medium heat, I get everything ready to serve. Ketchup, maybe some hot sauce, sweet and sour tamarind chutney….
If you want to add a little extra protein heft to your snack, serve it with this delightful, protein-packed, peanut-yogurt chutney…. This versatile chutney is super-quick to fix and will taste amazing with these spinach pops!
By the way…. just so you know…. That first batch of Appey might well have vanished from your serving tray by the time your second batch is ready!
Other Quick-Fix snack ideas
Who doesn’t need to add to their Go-To list of yummy “quick-fix” snacks …. preferably something uncomplicated, something you can make on short order…
Take a look at some these …. maybe you’d like to try them out sometime… They’re all pretty easy to make and are most certainly delicious, satisfying and nutritious too!
- Fresh Tomato Salsa – ready in 15 min!
- Mango Salsa – sweet and spicy
- Creamy Corn Dip – just chop and mix!
- Sweet Banana Thalipeeth – satisfy your sweet-tooth, much easier than muffins!
Special Diets
These Spinach Pops are vegetarian and soy-free. I typically use dairy yogurt, but I’ve also made it with dairy-free yogurt for my vegan friends. If you want to make nut-free Appey, simply use a nut-free oil for frying, preferably one with a high smoke-point. I do not recommend using cold-pressed oils, such as extra-virgin olive oil (EVOO) to fry these – the high heat destroys the beneficial properties of such oils.
The combination of ingredients in this recipe certainly give a great-tasting snack… As a bonus, they also deliver a wide range of nutrients from wheat, rice, yogurt, spinach, onions, cilantro, ginger….. And, because they are not deep-fried, these little crispy delights are not “fat-bombs“, either! Oh yeah….. no leftover “spent” oil to deal with, either!
So…. The next time you’re thinking about an easy-to-make snack, maybe you could make these quick Spinach Pops. You don’t need any exotic ingredients, you don’t need to plan ahead much… Perfect for whipping up when a friend spontaneously decides to come over and hang out…
Make it, share it… Do leave a review and star rating… much appreciated!
Enjoy!
Quick Spinach Pops – Make Easy and Tasty Appey
Equipment
- Appey Patra Paniyaram pan; Aebleskiver/Ebelskiver pan; if not available, use the batter to make mini-pancakes on a griddle – about 1 tbsp batter per 1 1/2 inch (4 cm) pancake.
Ingredients
- 1/2 cup Sooji (Wheat Rava) – medium (not fine or extra coarse) Semolina; Cream of wheat; Farina
- 1/3 cup Yogurt I prefer whole-milk yogurt, but low-fat/non-fat is OK too; Greek yogurt OK too
- 25 g Rice Rava – about 2 tbsp Idli Rava preferred; coarsely ground parboiled rice; quick-cooking cream of rice; if not available, see recipe Notes for how to make it at home
- 1/3 cup Hot water
- 1/2 cup Onion: chopped/diced medium any variety: red, white, yellow
- 1 handful Baby Spinach: rinsed and finely chopped – about 1/2 cup after chopping Fresh spinach is best; if not available, frozen is OK too (about 1/4 cup thawed, packed tightly to measure – may need to chop a little more finely)
- 2 tbsp Fresh Coriander leaves (cilantro) – trimmed, rinsed and chopped OK to use tender stems along with leaves; OK to omit if not available
- 2 tbsp Green onions (optional) – sliced into thin rings about 1 medium stem, use the green tops as well as the white bottoms
- 1/2 tsp Ginger – grated finely if using ginger paste, use only 1/4 tsp; if fresh ginger not available, use 1/4 tsp (or less) ginger powder
- 1/4 tsp Salt adjust as per taste preference – add up to 1/8 tsp more
- 1/4 tsp Cumin seeds
- 1/4 tsp Crushed red pepper (chilli flakes) adjust as per spiciness preferred; if not available, OK to add red chilli powder (cayenne) instead – or simply omit and use fresh green chillies – finely chopped – instead
- 1/2 tsp Green Chilli (optional) – Serrano – finely chopped adds great flavor, but OK to omit if you don't want it too spicy
- 1/4 tsp Black pepper – freshly crushed preferred
- 1 tsp Oil I like to use peanut oil; any other mild-flavored oil OK
- 2-3 tbsp Water add as needed to adjust consistency of batter
- 1/2 tsp Baking powder (add just before frying) See Recipe Notes if doubling or tripling the recipe
For Frying
- 1 1/2 tbsp Oil (for frying) I like to use peanut oil; any other mild-flavored oil with high smoke point OK; I do not recommend using Extra Virgin Olive Oil for frying
Instructions
Make Appey Batter
- Mix Sooji with Yogurt in a small-medium bowl. (1 quart/1 liter).
- Cover and set aside to soak fro a few minutes.
- Place Rice Rava (cream of rice) in a small bowl.
- Mix 1/4 cup boiling hot water with 2 tbsp cold water. Add this hot water ( about 1/3 cup) to the Rice Rava. Stir, cover and set aside to cool.
- Place a large handful of spinach in a colander; Wash thoroughly to remove grit, sand, etc.,
- Spread on a towel to dry briefly, then bunch the leaves together and first cut into ribbons about 1/4 inch (1/2 cm) wide.
- Turn the cutting board 90 degrees and slice the ribbons crosswise, to chop the spinach.
- Chop/dice the onion – medium dice Note: if you see black spots on the onion after peeling it, be sure to wash the black stuff off (thoroughly!) under running water.
- Trim, wash and chop the fresh coriander leaves; OK to use tender stems too – they are very flavorful as well
- Cut a small piece of ginger- about 1/2 inch square; wash thoroughly to remove dirt, etc. Then grate with a fine shredder.
- Pour the top liquid from the soaked rice Rava into another small bowl: don't throw it away, though – you may need to add some of it after mixing the batter, to adjust its consistency. Then add the chopped onions and the drained Idli Rava to the Sooji-yogurt mixture,
- Mix well to make a thick batter.
- Add the chopped spinach to the batter.
- Mix well.
- Add the chopped coriander, grated ginger, crushed red pepper, green chillies (if using), cumin seeds, salt, freshly crushed black pepper and oil. Note: Do NOT add baking powder at this time – wait until you're ready to fry, otherwise its leavening effect will be lost and the spinach pops will turn out dense and not spongy!
- Mix well: yields about 1 1/2 cups batter, maybe just a bit less. It will look a bit thick at this stage; that's OK, you can thin it out just a little when you add the baking powder, just before frying.
Fry the Appey
- Place Appey Patra (Aebleskiver pan) on the stove; add 3-4 drops of oil in each well and heat on on medium-hi heat for 2-3 min.
- While the pan heats up, add about 2 tbsp or so of water (or the saved rice-soaking liquid) to the batter to adjust its consistency as needed. Just before frying, add the baking powder (or ENO) and stir quickly to mix thoroughly. Note: See Recipe Notes for what you would need to do differently – regarding the addition of baking powder – if you plan to make a large batch … i.e., to feed more than 4 people.
- Add one heaping teaspoonful of batter into each well.
- Cover and cook on medium-hi for 3-4 min. Remover cover after 2 min to check progress; the batter should look half-cooked; if need be, increase heat to Hi for another minute or so.
- When they look fully cooked – they are ready to flip.
- Add 2-3 drops of oil on each Pop, loosen the edges of the Appey with a toothpick or a teaspoon, and gently flip the Appey – should look golden brown… if not, flip them back and let them brown a bit more before flipping again.Continue to cook for 3-4 min longer, on Hi. add a couple of drops of oil around the sides, if need be to help brown the other side.
- Remove from the pan and transfer to a plate. Again add a few drops of oil to each well and repeat with the remaining batter.Yields about 22-24 small-medium Spinach Pops.
Serve Spinach Pops: Hot off the pan!
- Serve immediately, while still hot and crispy, with tomato ketchup, hot sauce, or any dip/chutney of your choice. To add a little extra protein to your snack, serve with some quick-to-fix Peanut-Yogurt Chutney: all you have to do is mix some crushed roasted peanuts with whipped yogurt and stir in some simple seasonings.
- Enjoy!
Notes
No Idli Rava or Cream of Rice available?
No worries… Follow these simple directions to make it in just a few minutes with any variety of rice you have in your pantry. Note: These directions are just for a small amount that you can easily make in a pinch. I would highly recommend that you look around for pre-made Idli Rava. It is widely available in India, and in most Indian grocery stores in the US. You can easily store it in the pantry, just like rice, and it’s so convenient when you need it.Â- Heat a small stainless steel/cast iron pan or wok on medium-high heat for 2-3 minutes
- While the pan heats, clean the rice with a damp towel
- Place about 2 tbsp of any variety of rice you have on hand in a slightly kitchen towel
- Sprinkle a few drops of water on the rice – enough to just dampen the rice
- Fold the towel around the rice and rub and scrub a little, for about 10-15 seconds
- White powdery stuff on the surface of the rice grains rubs off on the towel
- Add the rice to the pan and roast, stirring continuously, until you see a few brown spots and/or some of the grains start to “pop” – about 2-3 minutes
- Do not brown the rice!
- Transfer the roasted rice to a plate and let it cool to room temperature.
- Grind it to a coarse powder in a spice/coffee grinder.
- Use as directed in the recipe.
Making a large batch?
If you plan to make these Spinach Pops to serve more than 4 people….. and plan to double or triple the amount of batter you make….I highly recommend that you divide the batter before you add baking powder: About 1 1/2 cup portions Why?
- The leavening effect of the baking powder starts to decrease with time
- This is what makes the Spinach Pops light and spongy
- It works fine for up to 10-15 min after adding baking powder:
- i.e., up to 2-3 batches of frying
- Each 1 1/2 cup portion makes about 22-24 small-medium spinach pops:
- this is about 2 batches for a 24-well pan (or 3 batches for a 7-9 well pan)
- SO: If you’re making a doubling or tripling the recipe:
- Add baking powder to only one portion (1 1/2 cups) first
- finish frying that batch
- Then add baking powder to the next portion that you are going to fry.
- finish frying that batch
- Add baking powder to only one portion (1 1/2 cups) first
- Otherwise, the leavening effect of the baking powder will be lost, and the spinach Pops will not be light and spongy
- they will be dense and not nearly as tasty!
- they will be dense and not nearly as tasty!
More things you can “add-in” to the Spinach Pops batter:
Use your imagination… and add some of the items I have listed below to create fun new textures and flavors. It’s a great way to use up little bits and scraps of these vegetables hiding in the corners of your vegetable bin. If you decide to add these to the batter, I recommend swapping out some of the chopped onions with these items – that way, you won’t need to make any other adjustments to the remaining ingredients and/or directions. Replace about 1 tbsp chopped onions with one of the following:- 1 tbsp finely minced/ carrots
- 1 tbsp finely minced red bell peppers
- 1 tbsp finely chopped cabbage – green or purple
- 1 tbsp finely chopped Zucchini
- 2 tsp finely chopped beets – it will give a beautiful pink-red color to the pops
- 1 tbsp shredded cheese – my favorite is sharp cheddar, but other varieties of aged cheeses are good too
Storing Leftovers
What leftovers?! Most likely, you will not even have any leftovers to worry about…. If you do have a few, though, refrigerate them in a lidded container.- Consume within 2-3 days: be sure to reheat them first:
- Reheat on a tray in a toaster oven/AirFryer, to crisp them up a little.
- If they look a bit dry, sprinkle a little water on them before reheating.
- Reheat in a microwave:
- Will become soft, rather than crispy, but they still taste great.
- Reheat in a steamer on the stove-top:
- Will become soft, rather than crispy, but they still taste great.
- Reheat on a tray in a toaster oven/AirFryer, to crisp them up a little.
- If you decide to freeze them, though, I suggest crisping them up in the oven or AirFryer after they have thawed.
Looks yummy! Best part is instant and healthy…thanks for sharing recipe!!
Thanks Bhavana. Hope you make it soon and post a star rating too! 🙂
Thanks, Usha! Hope you make it soon and tell your daughters what you’ve shared here! Always fun to take a trip down memory lane!
Wow! What a delight. I just used garlic (love it) instead of ginger. Also i made the quick fix chutney which is also something I learnt from you. Yoghurt,dessicated coconut,roasted peanut powder,salt,sugar,cilantro.
Just yummy!!!!
Thanks for the lovely review, Neelambari! So glad you enjoyed the Appey and the quick-fix chutney too!