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 chatti 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.
Transfer to a serving plate. Make similar appams with the rest of the batter. Serve with any side dish or stew.