Ever since I saw Sandhya’s Jalapeño-Poppah-Aappah (https://indfused.com/2015/08/07/japalpeno-poppah-aappah/) I was determined to try them. Sandhya at https://indfused.com creates brilliant original recipes and has a knack for coming up with quicker, easier and healthier versions of traditional dishes. I didn’t duplicate Sandhya’s recipe exactly but hers was the inspiration for my endeavor.
It seems that many of the South Indian breakfast dishes such as dosa, idli, uttapam, vada etc. use similar ingredients in their batters which are, in some cases, interchangeable. I used an uttapam mix to make my batter.
I had already minced onion and green chilis to add to the batter before realizing they were already ingredients in the mix. I added them anyway.
I had some precooked spinach on hand and used that as a base for the filling. I squeezed much of the moisture from the spinach and mixed with it shredded cheddar, shredded jack cheese, cumin powder, jalapeño powder and kosher salt.
To the spinach and cheese mixture I added roughly chopped pickled jalapeños.
I formed the spinach and cheese mixture into little balls.
With a few drops of coconut oil in each depression of the hot ebelskiver pan I spooned a little uttapam batter, dropped in a ball of spinach cheese filling then added a little more batter on top.
These were hot and spicy little devils, exactly the way we like them. I attribute the heat to the added green chilis to the already spicy batter mix rather than the pickled jalapeños. I know this because I grew and prepared the jalapeños myself.